Make vibrant and colorful tropical shrimp sushi rolls without leaving the house. All you need is 

Tropical Shrimp Rolls

Prepare sushi rice according to pkg. directions using water, rice vinegar, sugar and salt. Cool to room temperature, about 30 minutes.

Meanwhile, cook shrimp according to pkg. directions. Remove and discard tails from cooked shrimp. Cut shrimp lengthwise in half; set aside. 

To assemble sushi rolls, place a sushi bamboo rolling mat on a flat surface with the hanging mat threads at the top away from you. Place 1 nori sheet, shiny side down, on the mat with a short side of nori at bottom of mat. 

Spread about 1½ cups rice onto on the nori sheet to the bottom and side edges and to within 1-in. from top edge using a bamboo rice paddle or silicone spatula. Sprinkle rice with 1 tsp. bagel seasoning.

Starting 1-in. from the bottom, lay half of the mango slices crosswise in a row on rice. Continue with 4 shrimp halves, half of the avocado and half of the carrot. Sprinkle with Thai pepper slices, if desired.

To begin rolling, lift up the end of the bamboo mat closest to you and fold it over the sushi ingredients. Enclose the filling with the first roll and gently press to form a cylinder shape. As you roll, pull away the mat and gently squeeze to tighten the roll as it forms. Take care not to let the bamboo mat get caught up in the roll.

Let roll stand for 1 to 2 minutes; remove the mat. Repeat making a second sushi roll using remaining nori sheet, bagel seasoning, mango slices, avocado slices, carrot and, if desired, Thai chili slices.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

To serve, slightly dampen sharp knife. Cut each roll into 8 slices, dampening knife between each cut. Drizzle with unagi and Sriracha mayonnaise. Garnish sushi slices with green onions and jalapeño peppers, if desired. Serve immediately.