Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Cook the rice according to package instructions or in a rice cooker for perfect texture.

While the rice is still warm, transfer it to a large bowl.

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Pour the mixture over the rice and gently fold it in using a wooden spatula. Let the rice cool to room temperature before using.

Preheat the oil in a deep pan or fryer to 350°F (175°C).

In a bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt.

In a separate bowl, beat the egg yolk with ice-cold water, then gradually mix it into the dry ingredients. Stir gently—don’t overmix; the batter should be slightly lumpy.

Coat each shrimp in the batter and carefully place them into the hot oil. Fry for about 2-3 minutes or until golden brown and crispy.

Transfer to a plate lined with paper towels to drain excess oil.

Place a sheet of nori (shiny side down) on a bamboo sushi mat wrapped in plastic wrap.

Wet your hands with a little vinegar water (to prevent sticking), then spread an even layer of sushi rice over the nori, leaving a ½-inch border at the top.

Sprinkle sesame seeds over the rice, then flip the nori over, so the rice is facing down.

Lay two crispy shrimp tempura across the center, followed by avocado slices and cucumber strips.

Using the sushi mat, roll it tightly, applying gentle pressure to shape the roll.

Once rolled, use a sharp knife to slice into 6-8 equal pieces, cleaning the blade with a damp cloth between cuts for clean slices.

Drizzle with eel sauce or spicy mayo for extra flavor.

Sprinkle more sesame seeds on top for added texture.

Serve with soy sauce, pickled ginger, and wasabi on the side.