Ingredients
Equipment
Method
- Rinse and cook the sushi rice, then gently fold in seasoned rice vinegar and allow it to cool slightly.
- Dip the shrimp in cold tempura batter and fry in hot oil until golden brown, then cool on a wire rack.
- Lay a half sheet of nori on a bamboo mat and spread a thin, even layer of rice over it, sprinkling with sesame seeds.
- Flip the nori over and arrange the cooled tempura shrimp, avocado, and cucumber across the center.
- Roll tightly using the bamboo mat, then slice into eight pieces with a sharp, wet knife.
Nutrition
Notes
Keep a bowl of water nearby to wet your hands when handling the sticky sushi rice. Allow the fried shrimp to cool completely before rolling to maintain their crunch.