Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 8 sheets nori (seaweed)
- 8 large shrimp, peeled and deveined
- 1/2 cup tempura batter mix
- 1/2 cup cold water (for tempura batter)
- Vegetable oil for frying
- 1 medium avocado, sliced
- 1/2 medium cucumber, julienned
- 1/2 cup spicy mayo
- Soy sauce for serving
Instructions
- Start by rinsing the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat and simmer for 18-20 minutes.
- Once cooked, let the rice cool slightly. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the warm rice.
- Prepare the tempura batter by mixing the tempura batter mix with cold water. Dip each shrimp into the batter, coating well.
- Heat vegetable oil in a deep pan to 375°F (190°C). Fry the battered shrimp until golden brown and crispy, about 2-3 minutes.
- On a bamboo sushi mat, lay a sheet of nori, shiny side down. Wet your hands to prevent sticking, then spread a thin layer of sushi rice over the nori.
- In the center of the rice, add a piece of fried shrimp, a slice of avocado, and cucumber. Drizzle with spicy mayo.
- Using the bamboo mat, roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
- Repeat with remaining ingredients. Slice each roll into bite-sized pieces and serve with extra spicy mayo and soy sauce.
- Prep Time: 30
- Cook Time: 20