Boil the sticky rice then let it cool off.

Defrost the shrimp and let it cool.

Place two seaweed wraps on top of each other on a cutting board.

Take a butter knife and spread a thin rice layer on a of the seaweed.

Place a horizontal row of shrimp across the sushi.

Slowly roll it up.

Use a saw blade to cut off each end. (the ends will fall apart so eat them)

Then carefully saw each piece and place aside on a plate.

Repeat for the amount of rolls you desire.