How to make Tempura Roll?

Place rice in a bowl and cover with cool water and swirl around to wash off, drain. Repeat until water runs clear. Cook rice in rice cooker or on stove top according to package directions. Once the rice is done cooking add to a large bowl or baking sheet, in a small bowl add your rice vinegar, sugar and salt, and heat on high for about 15-20 seconds. Pour over rice and toss to coat, let sit until cool. Meanwhile, heat your deep fryer to 375. Mix up your tempura batter and dunk shrimp in batter and add to the deep fryer and cook until golden brown, set aside. Once rice is cool grab your sushi mat and place a sheet of nori shiny side up. Add about 3/4 cup of your sushi rice on top of nori and spread out until it covers the sheet. Flip your sheet over so your rice face down Place about 3 pieces of your shrimp tempura across the center, layer with a few strips of each of your cucumber, avocado, and cream cheese. Using your sushi mat, bring one end up and start to roll towards the opposite side, compressing the insides so you get a tight seal, continue to roll until it forms a long log, remove and set on plate or tray until all are finished.

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