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Ingredients
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Sushi Rice & Seasoning
Tempura Prawns
Assembly & Toppings
Tools
Method
Sushi Rice & Seasoning
Rinse the sushi rice under cold water until the water runs mostly clear. Drain and let sit for 20–30 minutes.
Combine the rinsed rice and 1.75 cups water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan just until the sugar dissolves (do not boil). Let cool slightly.
Transfer rice to a wide shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula while fanning the rice to cool quickly. Keep the rice covered with a damp towel until assembly so it doesn't dry out.
Tempura Prawns
Pat prawns dry and make 3 small shallow cuts along the underside to prevent curling; lightly season with 1/8 tsp salt.
In a bowl, toss 1/2 cup flour with 2 tablespoons cornstarch and 1/8 tsp salt. Add cold sparkling water and a couple of ice cubes, stirring very briefly; batter should be lumpy and cold (do not overmix).
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise to the surface quickly.
Lightly dust prawns with a little flour, dip into the cold batter, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Work in batches to avoid crowding. Transfer to paper towels to drain and keep warm.
Assembly & Toppings
Prepare fillings: slice avocado thinly; cut cucumber into thin matchsticks; warm the unagi slices briefly (optional) and brush with 1 tablespoon unagi sauce.
Place a nori sheet shiny-side down on the plastic-wrapped bamboo mat. Wet your hands and spread an even, thin layer of sushi rice over the nori leaving a 1-inch (2.5 cm) strip at the far edge free of rice.
Flip the nori so rice is facing down (optional for inside-out roll). If making inside-out (uramaki) place a piece of plastic between rice and mat and flip carefully so rice faces out.
On the near edge of the nori (closest to you), line up 3–4 tempura prawns lengthwise. Add a thin row of cucumber matchsticks alongside the prawns and a small dab (about 1 tsp) of spicy mayo (mix 2 tbs mayo with 1/2 tsp sriracha) if using.
Using the mat, roll the nori tightly away from you, pressing gently to form a compact roll. Seal the edge with a little water on the bare nori.
Place the roll seam-side down. Fan avocado slices and arrange them across the top of the roll to cover it fully. Press lightly so slices adhere to the rice.
Using a sharp wet knife, slice the roll into 8 equal pieces. Between each cut, wipe and re-wet the knife to maintain clean slices.
Top each piece with a small strip of warm glazed unagi (about 0.5 oz per piece) and drizzle remaining unagi sauce over the roll. Sprinkle toasted sesame seeds over the top.
Serve immediately with pickled ginger and wasabi on the side.