Shrimp Tempura Roll

Step 1

Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Cover the bamboo with a piece of plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Spread cooked rice on top of the seaweed in a thin layer and press firmly.

Step 2

Turn the sushi layer over so that the seaweed is on top. Place shrimp tempura, avocado and cream cheese lengthwise at the top of the sheet on the seaweed, not on top of the rice. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT). Press the bamboo mat firmly with hands, then remove the rolled sushi. For further rolling instruction, see the video below.

Step 3

Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350-degrees) for about 3 minutes or until batter turns crispy and golden brown (you DON'T need to do this in a deep fryer. You can just do about 1/2 cup - 1 cup of oil in a frying pan and keep turning the roll until it is golden brown on all sides). Remove from oil and let cool for a few minutes.

Step 4

With a VERY sharp knife, cut the sushi roll into 4-5 pieces. Top with spicy mayo.

Step 5

In a small bowl, combine mayo, sriracha, and sesame oil to create the perfect ratio to your tastes.

Step 6

Stir until completely combined. Store in the fridge until you are ready to use.