Tempura Shrimp Onigiri

Instructions

1. Prepare the sushi rice
   In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm cooked rice, being careful not to mash the grains. Let the seasoned rice cool to room temperature.
2. Make the tempura batter
   In a medium bowl, combine the tempura batter mix with ice-cold water. Stir gently until just combined - small lumps are fine. Keep the batter cold until ready to use.
3. Fry the shrimp tempura
   Heat oil in a deep pan to 350°F (175°C). Dip each shrimp in the tempura batter, allowing excess to drip off. Carefully place in hot oil and fry until golden and crisp, about 2-3 minutes. Transfer to paper towels to drain.
4. Create sauce for onigiri
   Mix Japanese mayonnaise with soy sauce in a small bowl until well combined. Set aside for filling and serving.
5. Shape the onigiri
   Wet your hands with water and sprinkle with salt to prevent sticking. Place about 1/3 cup of seasoned rice in your palm and create an indentation in the center. Add a small dollop of the mayo-soy mixture and place a tempura shrimp in the center.
6. Complete the rice triangles
   Add another 1/4 cup of rice on top of the shrimp and gently shape into a triangle using your palms. Press firmly enough to hold together but not so hard that you crush the rice grains. Repeat with remaining ingredients.
7. Add nori and garnish
   Wrap a strip of nori around the bottom of each onigiri, leaving the tempura shrimp partially visible at the top. Sprinkle with toasted sesame seeds and serve with additional mayo-soy sauce on the side.