Cook Sushi Rice & Prepare Other Ingredients:
1️⃣ Add the rinsed sushi rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar and mix gently. 🍚

2️⃣ Cook shrimp tempura. If you use premade frozen shrimp tempura, bake them at 450°F (230°C) for 10-15 minutes depending on the sizes of the shrimp. 🍤

Make the Crunchy Topping:
3️⃣ Add olive oil to a large skillet over medium heat. 🫒

4️⃣ Add panko breadcrumbs and mix them together. 🍞

5️⃣ Cook for a few minutes or until the panko turns golden brown, stirring constantly. 🌾

6️⃣ Let the toasted panko cool down. 🌬️

Make Tempura California Rolls:
7️⃣ Wrap the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo). 🌿

8️⃣ Cut the nori sheet in half using a pair of scissors. ✂️

9️⃣ Place half of the nori sheet on top of the bamboo mat, the shiny side facing down. 🌿

🔟 Take about 3/4 cup of cooked rice and spread it over the nori sheet evenly. Dip your hands in vinegar water (Tezu water*) before handling the rice to prevent sticking. 🍚

1️⃣1️⃣ Flip everything so that rice is facing down. 🔄

1️⃣2️⃣ Place 2-3 pieces of shrimp tempura and 2 slices of avocado on top of the nori. 🍤🥑

1️⃣3️⃣ Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. 🍣

1️⃣4️⃣ Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. 🎋

1️⃣5️⃣ Peel off the plastic wrap. 🚮

Assemble the Roll:
1️⃣6️⃣ Spoon the toasted bread crumbs on top of the sushi roll. Then place a new piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the bread crumbs around the roll. 🍞

1️⃣7️⃣ Remove the mat from the roll while keeping the plastic wrap. Slice the roll into bite-size pieces. Remove the plastic wrap. Drizzle with unagi sauce or mayo and enjoy! 🍣🍶