Crunchy Shrimp Tempura Sushi Wraps

Ingredients

Pickled ginger

to taste

Soy sauce

to taste

Avocado

1, sliced

Carrot

1, julienned

Cucumber

1, julienned

Sushi rice

4 cups, cooked

Nori seaweed sheets

4

Ice water

as needed

Tempura batter mix

as per package instructions

Shrimp

12, peeled and deveined

Instructions

1. Prepare the shrimp by peeling and deveining them.
2. In a bowl, mix the tempura batter mix with ice water according to package instructions. The batter should have the consistency of a thin pancake batter.
3. Dip each shrimp into the tempura batter, ensuring it's thoroughly coated.
4. Heat oil in a deep fryer or large pot to 350°F (175°C). Ensure there's enough oil to fully submerge the shrimp.
5. Fry the shrimp in batches until they're golden brown and crispy, about 2-3 minutes per batch. Remove the shrimp using a slotted spoon and drain on paper towels.
6. Place a sheet of nori seaweed on a clean surface or a bamboo sushi mat if you have one.
7. Spread a layer of sushi rice evenly over the nori, leaving a 1-inch border at the top empty.
8. Arrange julienned cucumber, carrot, and sliced avocado on top of the rice in a horizontal line at the lower third part of the nori.
9. Place 3 shrimp tempura on top of the vegetables.
10. Roll the sushi tightly, starting from the bottom and working your way up, using a bamboo sushi mat if available. Apply a bit of water on the empty border to seal the roll.
11. Repeat with the remaining ingredients to make 4 rolls.
12. Using a sharp knife, slice each roll into 6-8 bite-sized pieces.
13. Serve the Crunchy Shrimp Tempura Sushi Wraps with soy sauce and pickled ginger on the side.