Shrimp Tempura Rolls

Instructions

1. Prepare the sushi rice
   Place rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. While rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Once rice is cooked, transfer to a large wooden bowl, pour the vinegar mixture over it, and fold gently to incorporate. Cover with a damp cloth and let cool to room temperature.
2. Make the shrimp tempura
   In a deep pot or fryer, heat oil to 350°F (175°C). Prepare tempura batter by mixing the tempura flour with ice-cold water until just combined (small lumps are okay). Dip each shrimp into the batter, coating completely. Deep-fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels and let cool slightly. Remove tails once cooled.
3. Set up your rolling station
   Place a bamboo sushi mat on a clean work surface and cover with plastic wrap to prevent sticking. Have a small bowl of water ready to wet your hands. Prepare the cucumber, avocado slices, and cooled shrimp tempura for easy access.
4. Assemble the rolls
   Place a sheet of nori shiny side down on the bamboo mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered. Place shrimp tempura, avocado slices, and cucumber in a line across the center of the rice. Add a thin line of spicy mayo if desired.
5. Roll the sushi
   Using the bamboo mat, start rolling from the bottom edge, applying gentle pressure to create a compact roll. When you reach the uncovered edge of nori, brush with a little water to seal the roll. Continue rolling until the roll is complete and sealed.
6. Cut and serve
   Using a sharp knife, cut each roll into 8 equal pieces. Clean the knife with a damp cloth between cuts for cleaner slices. Arrange on a serving plate with wasabi, pickled ginger, and small dishes of soy sauce for dipping.