Ingredients

2/3 c. sushi rice

2/3 c. water, plus more for rinsing rice

1 (2") piece kombu (optional)

1 tbsp. unseasoned rice vinegar

2 tsp. granulated sugar

1/4 tsp. kosher salt

1 qt. vegetable oil

1/2 c. (or more) all-purpose flour

1/3 c. (or more) water

1 large egg

4 jumbo shrimp (2 1/2 to 3 oz.), peeled and tails removed

2 sheets nori

1/2 avocado, sliced

Soy sauce, wasabi, and pickled ginger, for serving

Preparation

Step 1In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.Step 2In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.Step 3Spread rice on a small baking sheet or 13"-by-9" baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.

Step 1In a medium saucepan fitted with a deep-fry thermometer, heat vegetable oil over medium heat until thermometer registers 350º.Step 2Meanwhile, in a medium bowl, whisk flour, water, and egg until thick and just barely runny. Add more flour or water as needed, 1 tablespoon at a time, until consistency is reached.Step 3Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks or tongs, lift one shrimp out of batter, letting any excess drip off. Carefully lower shrimp into oil, then repeat with remaining shrimp. Fry, flipping halfway through, until coating is golden brown and crisp, 2 to 3 minutes. Transfer to paper towels to drain.

Step 1On a bamboo sushi mat, arrange 1 nori sheet shiny-side up. Using wet fingertips, spread about 1 cup rice over surface of nori, leaving a 1/2" border at the top.Step 2Arrange 2 pieces of shrimp tempura on long edge closest to you, letting tail ends poke out the sides. Place half of avocado next to shrimp.Step 3Using bamboo mat, roll nori over itself, wrapping up fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach edge of nori farthest from you. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat.Step 4Cut roll into 8 pieces. Repeat with remaining nori, rice, shrimp, and avocado. Serve with soy sauce, wasabi, and ginger alongside.

Sushi has a long and interesting history throughout Japan, Eastern Asia, and the wider Western world. (It’s definitely worth the Wikipedia rabbit hole.) One of the styles of makizushi (“rolled sushi”) we’re most accustomed to in the U.S. is futomaki, with the rice and any number of fillings rolled inside nori. Shrimp tempura and avocado are a favorite because they work so well together. The shrimp is slightly sweet and nicely dense, the avocado is super soft and rich, and the rice is mixed with vinegar, sugar, and salt for a base that enhances all the flavors. It’s a classic for a reason! To make this roll, you’ll need a bamboo mat. This allows you to wrap the sushi tightly into a log. (Don’t press too hard, though.) Use a super sharp knife to slice the roll into clean, restaurant-worthy pieces. For perfect timing, make the shrimp tempura while the rice cools.