Ingredients:

  • 2 bowls Sushi rice (about 2 cups uncooked rice / 400g)
  • 4 Shrimp tempura (store-bought or homemade)
  • 1 large Egg (for tamagoyaki)
  • 2 leaves Lettuce (such as romaine or butter lettuce)
  • 1 Avocado (ripe)
  • 2 sheets Nori seaweed (seaweed sheets)
  • 3 tablespoons Sushi vinegar (or rice vinegar mixed with sugar and salt)
  • Mayonnaise (for drizzle, optional)

Instructions:

  1. Rinse sushi rice until the water runs clear. Cook according to package instructions. Once cooked, fluff and mix with sushi vinegar. Let cool.
  2. Beat the egg in a bowl and season lightly with salt. Heat the tamagoyaki pan and pour in a thin layer of the egg mixture. Cook until just set and gently roll it up. Repeat to create layers.
  3. If using frozen shrimp tempura, follow the package instructions to fry or bake until golden and crispy.
  4. Place a sheet of nori on the sushi mat, shiny side down. Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
  5. Line up shrimp tempura, lettuce, tamagoyaki, and sliced avocado on the rice.
  6. Using the mat, roll the nori tightly from the bottom, applying gentle pressure. Moisten the edge with water to seal, then slice the roll into bite-sized pieces.
  7. Drizzle with mayo if desired. Arrange on a plate and enjoy!