Shrimp Tempura Roll

Instructions

1. Step 1: Prepare the tempura batter by whisking together flour, cornstarch, and a pinch of salt in a large bowl. Slowly add the soda water, whisking until smooth.
2. Step 2: Dip each shrimp into the tempura batter, coating completely, then gently place into the hot oil (350°F). Fry for 2-3 minutes or until golden brown.
3. Step 3: Drain the shrimp on paper towels and set aside.
4. Step 4: Prepare the sushi rice by combining cooked rice, water, rice vinegar, sugar, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
5. Step 5: Allow the sushi rice to cool to room temperature.
6. Step 6: Cut the nori sheet in half lengthwise.
7. Step 7: Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
8. Step 8: Place 2-3 shrimp tempura in the middle of the rice.
9. Step 9: Roll the sushi using a bamboo sushi mat, applying gentle pressure.
10. Step 10: Slice into 8 equal pieces using a sharp knife.
11. Step 11: Serve with daikon radish and pickled ginger.