Whisk the dipping sauce ingredients in a small bowl and transfer to small dipping cups for each individual.
Tempura Shrimp
Add all the tempura batter ingredients to a medium bowl and mix quickly with a fork until lumps are gone and batter begins to fluff up.
Dip the shrimp in the batter to through coat and then drop in the heated oil – fry about three at a time to maintain the temperature. Flip once in the hot oil and fry for 2 minutes until crisp and golden.
Dry the fried shrimp on a baking rack with paper towels underneath to lessen the grease.
Sushi Roll
Lay Nori sheet on sheet of parchment paper (traditional methods will have you use bamboo and plastic wrap for a tight roll. Feel free to YouTube both options. For me I just wanted to make something quick, and this worked)
Make sure that the dried seaweed (nori) has its rough side facing upward.
Place your chosen ingredients in the center, halfway between the top and bottom of the seaweed.
Lift the edge that is closest to you up and over the filling in the center. (think chipotle burrito)
Gently press along the length of the “log.” This motion presses the filling together and prevents the roll from being too loose.
Gently press along the length of the “log.” This motion presses the filling together and prevents the roll from being too loose.
Take your finger and dip it in warm water, and run it along the final inside edge to seal the roll.
Slice in half, then in half again, and once more to get 8 sushi bites per roll.
Serve with dipping sauce. Add a few green onion slices and sliced red pepper for color.