Ingredients:

  • 2 cups Sushi Rice (Short-grain Japanese rice)
  • 2 cups Water
  • 3 tbsp Rice Vinegar
  • 1 tbsp Monkfruit Sweetener (or sugar)
  • 0.5 tsp Sea Salt
  • 9 large Shrimp (Peeled, deveined, tails on)
  • 0.5 cup All-purpose flour (chilled)
  • 0.25 cup Cornstarch
  • 1 egg yolk (ice cold)
  • 0.5 cup Sparkling water (bone-chillingly cold)
  • 0.5 cup Neutral oil for frying (Grape-seed or Avocado oil)
  • 3 sheets Nori (Seaweed)
  • 1 ripe Avocado (sliced into thin wedges)
  • 1 Persian Cucumber (julienned)

Instructions:

  1. Rinse sushi rice under cold water until the runoff is completely clear. Cook rice with 2 cups of water in a rice cooker or heavy pot. Once cooked, let it steam for 10 minutes.
  2. While rice is warm, gently fold in rice vinegar, sweetener, and sea salt using a slicing motion with a wooden spatula. Cover with a damp cloth and let cool to room temperature.
  3. Heat oil in a heavy-bottomed pot to exactly 350°F (175°C).
  4. Whisk together chilled flour and cornstarch. Add the ice-cold egg yolk and sparkling water. Mix briefly with chopsticks; leave lumps to prevent gluten development.
  5. Pat shrimp dry. Dip into the batter and immediately place into the hot oil. Fry for 2-3 minutes until golden and shattering. Drain on a wire rack.
  6. Place a Nori sheet on a plastic-wrapped bamboo mat. Spread about 1/3 of the rice evenly over the Nori, leaving a 1-inch border at the top.
  7. Arrange 3 tempura shrimp, avocado wedges, and cucumber strips in a line across the center.
  8. Roll the mat tightly away from you, applying gentle pressure. Slice into 8 pieces using a wet, sharp knife.