Crispy Vegan Shrimp Tempura Roll

In a small pot, wash the sushi rice (1 cup) until water is almost clear. Add water (1.25 cups) and cook over medium-high heat. When water starts to boil, reduce heat to low and place lid on. Cook for 15-20 minutes until water is absorbed. Start 15m timer

While rice is cooking, make the rice seasoning by adding rice vinegar (2 tbsp), sugar (1 tsp) and [good pinch salt] to a small pot/saucepan. Heat over stovetop for a couple of minutes until heated through and sugar has dissolved. Start 2m timer

Remove the rice pot from heat, keep lid on and allow it to steam for 5-10 minutes. Start 5m timer

Transfer [sushi rice] to a large bowl and pour over the rice seasoning. Using a wooden paddle or spatula, gently fold rice to evenly season. Do not over mix as rice will become mushy.

If using pre-packaged shrimp tempura (8 vegan), fry or bake as per package instructions. If making from scratch, wash and pat dry the vegan shrimp (8 large), ensuring they are shelled and deveined with tails on.

Straighten the [vegan shrimp] by cutting 6 small slits lengthwise on the inside. Do not cut all the way through.

Turn [vegan shrimp] over with slits facing down. Using your finger, gently but firmly press down along the length of each [vegan shrimp] to flatten and lengthen.

Cut the very tips of the tails along the angles to clean them up, keeping tails intact.

Place the plain flour (0.25 cup) in a bowl and dip the [vegan shrimp] for a light coating.

In a new bowl, sift in the tempura batter mix (1 cup) and pour in the [ice cold water]. Refer to your tempura batter mix package for the correct water to flour ratio (typically 1:1). Lightly stir the [tempura batter mix] with chopsticks, leaving some small lumps.

Heat the [oil for frying] in a pot over medium-high heat. Test readiness by adding a touch of batter; it should rise to the top. Dip each [vegan shrimp] into the batter, let excess drip, then carefully drop into hot oil. Cook a few [vegan shrimp] at a time in batches to avoid overcrowding. Start 2m timer

Cook for 2-3 minutes until lightly golden, then remove from oil and place on a plate with paper towels to remove excess oil.

Prepare a workstation: wrap a sushi mat with plastic wrap, have a small bowl of [water], a sharp knife, and a clean kitchen towel. Cut a [nori sheet] in half and place it shiny side down on the bamboo mat. Slice cucumber (0.5) and avocado (0.5) into thin strips for fillings.

Using wet hands, spread a thin, even layer of the [sushi rice] across the [nori sheet].

To make an uramaki roll (inside out roll), sprinkle the [sushi rice] with [sesame seeds] and gently press them in. Flip the [nori sheet] so the rice is face down on the mat. Place [avocado] and [cucumber] in a horizontal line in the middle, then 2 pieces of [vegan shrimp tempura] on top with tails on the outside. Skip this step if making a normal maki roll.

Lift the edge of the bamboo mat closest to you and fold it over the filling. Use fingertips to tuck in the filling and roll it forward with gentle but firm pressure into a cylinder shape, using the mat to shape and clean edges.

Carefully place the sushi roll onto the cutting board. Place a piece of [plastic wrap] on top, ensuring surplus plastic on all sides.

Dip a sharp [knife] in the bowl of [water] and slice the uramaki roll in half, then cut each half into halves again to make 6 or 8 pieces. Wipe the [knife] with a clean [kitchen towel] each time, and wet before slicing. Remove [plastic wrap] then repeat to make remaining rolls.

Present your beautiful Crispy Vegan Shrimp Tempura Rolls on a serving plate and drizzle with [sriracha vegan mayonnaise]. Serve with [soy sauce] for dipping, pickled ginger and wasabi for garnish.