Step 1

To make the shrimp tempura, mix the flour, cornflour, baking powder, salt and sparkling water to form a light batter of creamy consistency.

Step 2

In a large pan, add vegetable oil (the amount depending on the size of your pan, but about 2 cups should be enough), heat it up, then coat each shrimp in the batter, shaking any excess.

Step 3

Fry for about one minute each shrimp, until the outside is golden and crispy. Repeat with the remaining shrimp.

Step 4

To make the sushi roll, cook the rice according to the packet instruction, adding the rice vinegar to it, then leave it to cool completely.

Step 5

Place the bamboo mat on the work surface, then cover it with a plastic sheet just to protect it from getting sticky from the rice.

Step 6

Place the nori sheet on top of the pastic sheet, then spread half of the rice evenly over the nori, then flip the nori upside down so the rice is underneath and the nori sheet on top.

Step 7

Add half of the shrimp tempura, cucumber sticks, and ginger near the edge of the nori closest to you.

Step 8

Lift the end of the mat and roll it away using your thumbs to hold the filling in place until the nori forms a roll.

Step 9

Chops the ends of the roll to make it neat, then cut into equal mini sushi rolls.

Step 10

Repeat the process with the remaining ingredients, so you will have to big rolls.