Tempura Sushi

Step 1

Rinse the 1 cup sushi rice in cold water until clear, then combine with 1.25 cups water in a pot. Bring to a boil, cover, reduce to low, and cook until water is absorbed, about 15 minutes.

Step 2

Remove the rice from heat and let it sit, covered, for 10 minutes. Fold in the 2 tbsp rice vinegar and spread the rice on a tray to cool to room temperature.

Step 3

Slice the 1 medium zucchini into thin strips, about 1/4 inch thick. Pat dry with paper towels.

Step 4

In a bowl, whisk the 1 cup tempura batter mix with 0.75 cup ice water until just combined (lumps are fine). Heat the 2 cups vegetable oil in a deep pot to 350°F (a drop of batter sizzles immediately).

Step 5

Dip the zucchini strips into the batter, letting excess drip off, then fry in batches without crowding until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.

Step 6

Place a sheet of nori (if using) on a bamboo mat, spread a thin layer of rice over it, leaving a 1-inch border. Arrange the tempura zucchini in a line across the center.

Step 7

Roll tightly using the mat, then slice into 6 pieces with a sharp knife. Sprinkle with the 1 tbsp sesame seeds and serve with soy sauce for dipping.

Step 8

If you don't have a bamboo mat, use a sheet of plastic wrap to roll the sushi. For extra flavor, add a drizzle of spicy mayo or a few avocado slices before rolling.