|1/4 c||balsamic vinegar|
|2 c||sushi rice, cooked|
|6 oz||shrimp, cooked and cleaned|
|1 c||honeydew melon, sliced|
|1||bowl of warm water|
Simmer balsamic vinegar for 20 minutes or until reduced by half. Cover sushi mat with plastic wrap. Dip your fingers into warm water. Spread half of the rice on top of sushi mat in an 8 x 8-inch square. Place half of the prosciutto slices on top of rice. Layer half of the shrimp and honeydew melon across the square. Roll. Cut into 6 pieces. Repeat. Serve with balsamic reduction.