Tempura Roll

Step 1

Cook sushi rice according to package, then season with rice vinegar and sugar if desired. Let cool.

Step 2

Peel and devein shrimp, leaving tails on. Pat dry with paper towels.

Step 3

Mix tempura batter mix with ice water until just combined; do not overmix.

Step 4

Heat oil in a deep pan to 350°F. Dip shrimp in batter, then fry until golden and crispy, about 2-3 minutes. Drain on paper towels.

Step 5

Slice avocado into thin strips.

Step 6

Place a nori sheet on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch strip at the top.

Step 7

Arrange tempura shrimp and avocado in a line across the rice. Roll tightly using the mat, sealing the edge with a little water.

Step 8

Slice the roll into 6-8 pieces with a sharp knife. Serve with soy sauce for dipping.