Tempura Rolls

Instructions

1. 1

   Cut a 2-cm (3/4-inch) strip off the largest side of the seaweed sheet to shorten it slightly.

2. 2

   On each sheet, spread about 125 ml (1/2 cup) of rice on the matte side of the nori, up to 2-cm (3/4-inch) from one edge of the narrow side, working with moistened fingers. Lightly moisten countertop. Flip sheets, rice side down.

3. 3

   For the first roll, spread julienned cucumber on the top third of the nori. Roll, starting with the rice-less side of the roll. Compress roll with a bamboo mat, applying uniform pressure. Sprinkle with fried tempura. Dip the tip of a knife in water and cut roll into ten pieces. Place on a serving plate.

4. 4

   For the second roll, work again with rice side down. Place avocado pieces on the upper third of the nori sheet. Start rolling with the rice-less side first. Compress roll with a bamboo mat, applying uniform pressure. Sprinkle with tempura. Dip the tip of a knife in water and cut roll into ten pieces. Place next to the cucumber rolls.

5. 5

   Serve with soy sauce or Japanese mayonnaise, and wasabi.