Directions

• Sushi Rice:
• Place rice in a mesh strainer and run it under cold water. Pick out any debris you may find in the rice. Place your rice in a 2-quart pot and fill the pot with cold water until it’s about 1-inch above the rice. Let it soak for 30 minutes.
• Place the soaked rice back in the strainer and rinse it again with cold water until the water runs clear. Place the rinsed rice back in the saucepan and add 2 1/4 cup cold water. Cover the pot and place it over high heat and bring it to a boil.
• Once at a boil, you’ll see steam and bubbles coming out from the lid. Turn the heat down to the lowest setting possible. Let the rice simmer for 20 minutes. Do not lift the lid to check on the rice until the timer has gone off. If there is still water in the pot after the timer has gone off, put the lid back on and let it cook for a few more minutes until all of the water is absorbed.
• While the rice is cooking, place the rice vinegar, salt and sugar into a separate pot. Bring to a boil, stirring regularly and let it cook until the salt and sugar dissolve. Add the kombu seaweed to the mixture and then turn off the heat. Set the pot aside to cool.
• Once the rice has absorbed all of the water, turn off the heat and set it aside and let it set for 15 minutes. Dump the rice into a large non metal bowl and use a wooden spoon to separate it to allow it to cool quicker.
• Don’t scrape the bottom of the pot. Any crusty bits of rice will add a funny flavor and texture to your rice. Remove the kombu seaweed from the vinegar mixture and slowly pour the mixture over the rice and gently mix.
• Crunchy Shrimp:
• Peel and devein the shrimp. Depending on the roll you are making, you may or may not want to leave the tail on. For this particular recipe, do not leave the tail on.
• Sift the flour into a large bowl. Add the egg into 1 cup of very cold water. Whisk the egg mixture vigorously and discard the form on the surface. As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It’s okay to leave some lumps in the batter. Keep the batter cold at all times.
• In a deep fryer, heat 1 1/2″ of the oil to 338 – 356°F. You can check the temperature with a thermometer. When you see small bubbles, it’s ready for deep frying. Dust corn starch on top of the shrimp. Coat the shrimp in the batter. Deep fry the shrimp until golden brown, about 2 minutes. Do not crowd the fryer with shrimp; leave at least half of the oil surface empty.
• Transfer cooked shrimp to a wired rack or plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in the fryer.
• Rock N’ Roll:
• Wrap your bamboo mat in Saran Wrap or a Ziplock bag and lay flat. Fill a bowl with water and continuously dip your hands in it so that the rice doesn’t stick to your hands. Place the soy paper on the mat and top with prepared sushi rice on one side.
• Spread the Masago (orange roe) on top of the rice and turn the soy paper over to the other side and place the tempura shrimp, snow crab, avocado, and cucumber in a line across the length of the soy paper about 1-inch from the edge of the soy paper.
• Take the bamboo mat and create one initial roll to secure all of the insides of the sushi roll. Once secure, continue to roll the sushi to the other end.
• Using a good sushi knife, sprinkle it with a little water so the rice doesn’t stick to it and slice the roll into 8 pieces. 
• Drizzle with Eel sauce and serve.