Veggie Tempura Sushi

Instructions

1. Rinse the sushi rice in a strainer under cold water until the water runs clear to remove excess starch.

2. Combine the rice and water in a rice cooker or pot and cook according to package instructions.

3. While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then remove from heat and let it cool.

4. Once the rice is cooked, transfer it to a large bowl and sprinkle the sushi vinegar over the rice while gently folding it in. Let the rice cool to room temperature.

5. Prepare the vegetables by cutting them into thin strips or bite-sized pieces for easy rolling.

6. Dip the vegetables in tempura batter mix, ensuring they are well coated.

7. Heat vegetable oil in a deep pan or pot for frying. Test the oil temperature by dropping a small amount of batter into the oil; it should sizzle and float to the top.

8. Carefully place the battered vegetables into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

9. Lay a sheet of nori on a clean surface, shiny side down. Wet your hands slightly and grab a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top bare.

10. Arrange the tempura vegetables in a line across the center of the rice.

11. Roll the sushi by lifting the edge of the nori closest to you and rolling away from you, using a bamboo mat or hands to shape into a tight cylinder.

12. Use a sharp knife to slice the sushi roll into individual pieces, cleaning the knife with a damp towel between cuts.