Cook your sushi rice according to the packet instructions. Always wash your sushi rice a couple of times and allow it to soak for 15 minutes before boiling.
Boil your sushi rice on a low heat for 10 minutes (330ml cold water for 250g of sushi rice) and then allow to stand for 10 minutes with the lid on. Then remove the lid and allow the rice to cool for a further 10 minutes so that you don't burn your hands when handling it later.
Deep-fry or Air-fry your tempura shrimp. Drain on kitchen towel.
Whilst the sushi rice is cooling, begin your vegetable prep. Slice your avocado thinly and the cucumber into long batons.
Mix together the mayonnaise and sriracha. Transfer it into a squeezy bottle to use later. If you don't have one, you can just spoon the spicy mayo into the sushi roll.
Clingfilm both sides of your bamboo mat and lay it on your work surface. On top of your clingfilmed bamboo mat, place one sheet of nori. Add a large spoonful of the rice and with damp hands spread it to the sides of the nori. In the centre add three slices of avocado, one cucumber baton, a line of spicy mayo and two tempura shrimp with the tails facing outwards. Using the bamboo mat roll the nori over the veg and shape. Refer to my recipe video to understand exactly how I do this. Roll again and dampen the very eye of the nori so that it sticks to the roll. Using the bamboo mat shape the roll a couple of times before removing.
With a sharp wet knife slice your sushi roll into equal size depicts refer to my video to see how I did this.
