Directions

To Prep

1. Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
2. Combine 3 tbsp of the tempura flour with the ice water in a mixing bowl and lightly stir them together. Try not to over mix the batter.
3. Put the remaining tablespoon of flour in to a separate bowl along with the cut vegetables. Season lightly before mixing to coat all of the ingredients.
4. Pour in the batter and lightly mix through to further coat the ingredients.

To Cook

1. Heat a pan with about 2 cm of oil to deep-fry up to about 180°C.
2. Place spoonfuls of the vegetable mix in to the pan and cook until golden on both sides. Let cool on paper towels to drain the excess oil.
3. When the fritters have cooled, cut them in to halves or in to sections that will fit in to the hand roll.

To Assemble

1. Cut nori sheets in half. Place sushi rice and the rest of the fillings onto one side of nori.
2. Fold the nearest corner of the nori over the filling and start to shape.
3. The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
4. Serve with teriyaki sauce or eel sauce on top!