DIRECTIONS
- Prepare vegetables and shrimp. Slice avocado and cut cucumber into thin sticks.
- For shrimp: peel and devein while leaving tails intact. Also cut about 5 shallow slits horizontally along the inner part of the shrimp to prevent curling.
- Bring about ½ inch of oil to 350°F in a medium or large frying pan. Test to make sure oil is hot by dropping a dallop of batter in. It should sizzle when it hits the oil.
- For the batter, use chopsticks to gently beat egg until incorporated then add ice water and sift in flour. Gently mix with chopsticks until almost/just combined; it should be lumpy. Use batter immediately to keep cold.
- Hold tail to pat dry shrimp with a paper towel, dust with all-purpose flour, dip in batter, then fry about 2-3 minutes, flipping once, until lightly golden on both sides. Remove from oil and place on a paper towel to remove extra oil. *gimme tip* save the extra fried bits for garnish!
- To create your roll, place a piece of Sushi Nori rough side up on your plastic-wrapped sushi mat (with the long sticks running horizontally to your body) and, using wet hands, cover Sushi Nori with a thin layer of sushi rice. *gimme tip* if you don’t have a sushi mat, you can use parchment paper or a tea towel instead!
- Flip Sushi Nori over so the rice is now touching the mat and place 2-3 shrimp spanning the width of your Sushi Nori about an inch away from the Sushi Nori/rice border closest to you, with their tails sticking out on the left and right. Remove the tails if there are any in the middle of the roll.
- In additional rows in front of shrimp, layer avocado slices and cucumber sticks.
- Using your fingers to hold the ingredients, start to roll the front part of the sushi roll like a burrito and tuck it tightly around the fillings. Lift the sushi mat up off the tucked portion and continue to roll, moving the mat after each rotation.
- Once tightly rolled, remove the mat completely. Option to roll the whole sushi roll in crushed tempura pieces.
- Use a wet serrated knife to saw the sushi roll into 8 pieces. Rewet knife as needed so rice doesn’t stick. *gimme tip* first cut the sushi roll in half, then cut each of your 2 halves in half, and finally cut each of your 4 pieces in half for 8 even bites!
- Repeat to make 4 rolls then enjoy with your favorites like soy sauce, wasabi, and pickled ginger!
