Crispy Shrimp Tempura Uramaki Sushi

Peel and slice ¹/₄ piece Avocado and ¹/₄ piece Cucumbers into thin strips; thaw 75 gr Frozen peeled shrimps and make small belly incisions to keep them straight; then mix ³/₄ tbsp Rice vinegar, 1 ¹/₄ tsp Sugar, and in a small bowl until dissolved.

Rinse the rise under cold water, then cook it with 100 ml Water in a small saucepan over medium heat for 15 minutes. Leave it covered to steam for 10 minutes. While it is still hot, add the prepared vinegar mixture and let it cool. (*Cook the rice according to the instructions on the package.)

Whisk ¹/₂ piece Eggs size M, 50 ml Sparkling water, 30 gr Flour, 10 gr Corn starch, , and 25 gr Ice Cubes in a bowl to make a cold tempura batter; in a separate bowl, stir 15 gr Japanese mayonnaise and 5 ml Sriracha to make spicy mayo.

Toast 2 tsp Sesame seeds and in a dry pan over medium heat for 3 minutes until golden brown and fragrant, then transfer them to a flat plate.

Heat 150 ml Sunflower oil in a deep pan to 180°C (356°F), dip the prepared shrimps into the cold tempura batter, coat them with , and deep-fry for 3 minutes until crispy, then drain on paper towels.

Cover a bamboo sushi mat with plastic wrap, spread the seasoned rice evenly across the surface, flip it over so the rice faces down, and arrange the tempura shrimps, avocado strips, and cucumber strips horizontally along the center.

Roll the sushi tightly using the bamboo mat to form a compact log, remove the plastic wrap, and roll the entire log in the toasted sesame and panko mixture until fully coated.

Slice the roll into 8 equal pieces using a sharp, wet knife, drizzle the spicy mayo over the top, and serve immediately with 15 ml Soy Sauce on the side.