Ingredients:

  • 2 cups (400g) Japanese short-grain rice
  • 2.25 cups (530ml) water
  • 0.25 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp sea salt
  • 12 large shrimp (16/20 count), peeled and deveined
  • 0.5 cup (60g) all-purpose flour
  • 0.5 cup (60g) cornstarch
  • 1 tsp baking powder
  • 1 large egg yolk
  • 0.75 cup (180ml) ice-cold sparkling water
  • 2 cups neutral oil for frying
  • 4 sheets nori seaweed
  • 1 large avocado, thinly sliced
  • 1 Japanese cucumber, julienned

Instructions:

  1. Rinse the Japanese short-grain rice in a fine-mesh sieve under cold water until the water runs completely clear. Cook with 2.25 cups of water in a rice cooker or heavy-bottomed pot.
  2. While rice is hot, gently fold in rice vinegar, sugar, and sea salt using a slicing motion with a rice paddle. Let the rice cool to room temperature.
  3. Straighten the shrimp by making 3-4 shallow incisions along the belly side. Press the shrimp down firmly on a cutting board until you feel the fibers 'snap' and the shrimp stays straight.
  4. Heat oil in a deep pot to 350°F (175°C). In a chilled bowl, whisk flour, cornstarch, and baking powder. Add the egg yolk and ice-cold sparkling water. Mix briefly with chopsticks; lumps are desired to ensure crispness.
  5. Dredge straightened shrimp in a little extra flour, dip into the tempura batter, and fry for 2 minutes until golden and crisp. Drain on a wire rack.
  6. Place a sheet of nori on a bamboo mat covered in plastic wrap. Spread about 1 cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top.
  7. Layer 3 pieces of shrimp tempura, avocado slices, and julienned cucumber across the center of the rice.
  8. Roll the bamboo mat forward, tucking the edge of the nori over the filling. Apply firm pressure to create a tight cylinder.
  9. Using a very sharp, slightly damp knife, slice the roll into 8 equal pieces. Repeat for the remaining rolls.