Tempura Shrimp Roll Recipe

1. Rinse the sushi rice under cold water until the water runs nearly clear. Drain and combine with 2.2 cups water in a rice cooker or pot.

2. Cook the rice according to the rice cooker instructions or bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

3. While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Let cool slightly.

4. Transfer cooked rice to a wooden or nonreactive bowl. Gently fold in vinegar mixture using a rice paddle or spatula until glossy. Fan the rice while folding to help it cool to room temperature. Keep covered with a damp towel to prevent drying.

5. Pat shrimp dry with paper towels, leaving tails intact. Make 3 shallow cuts in the belly of each shrimp to straighten them when cooked.

6. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy. Maintain oil temperature while frying.

7. In a bowl, whisk together flour and cornstarch. Add iced sparkling water and stir very lightly — batter should be lumpy and cold; do not overmix. If desired, add an ice cube briefly to keep batter cold.

8. Lightly dust each shrimp with a little flour (from the 1 cup) to help batter adhere. Dip shrimp into the tempura batter, letting excess drip off, then carefully lower into hot oil in batches (do not overcrowd).

9. Fry shrimp 2 to 3 minutes until batter is crisp and pale golden. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Sprinkle with 1/2 tsp fine salt while hot. Keep warm; do not let them sit too long or they will lose crispness.

10. Make wasabi aioli: whisk together mayonnaise and wasabi paste until smooth. Taste and adjust wasabi to preference. Transfer to a squeeze bottle or small bowl.

11. If using store-bought eel sauce and sriracha, mix 2 tsp sriracha into 1 tbsp eel sauce for a lightly spicy drizzle option, leaving remaining eel sauce plain for contrast.

12. Place a bamboo mat on your work surface and cover with plastic wrap. Put one nori sheet shiny side down on the mat.

13. With wet hands, spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice.

14. Sprinkle a few toasted sesame seeds evenly over the rice if desired (or add after rolling). Turn the nori over so rice side is down on the plastic-wrapped mat (rice against mat), or leave rice out depending on inside-out preference. For an inside-out roll (uramaki) continue with rice on outside; for traditional roll keep rice inside.

15. On the nori (rice side up if uramaki, or rice side down if maki), arrange 2 tempura shrimp lengthwise near the bottom third of the sheet so tails point slightly inward. Lay avocado slices, a few slices of jalapeño, a thin row of julienned carrot, cucumber strips and red pepper alongside the shrimp. Sprinkle a tablespoon of tempura crunch over the filling.

16. Begin rolling: lift the mat edge closest to you and roll firmly but gently, tucking the filling inside. Apply even pressure to form a tight cylinder. Continue rolling to the top edge, using the exposed strip of nori to seal the roll (moisten with a little water if needed).

17. If making inside-out roll and rice is outer layer, press additional tempura crunch on the outer rice gently so it adheres.

18. Using a sharp wet knife, slice the roll into 8 equal pieces. Wipe the knife between cuts with a damp cloth to keep clean cuts.

19. Arrange roll pieces on a serving plate. Drizzle eel sauce and wasabi aioli across the top of the rolls in alternating lines. Add small dots or a light drizzle of sriracha mixed eel sauce if you prepared it.

20. Garnish with a sprinkle of toasted sesame seeds, extra tempura crunch on top for texture, and serve with pickled ginger and soy sauce on the side.