Dragon Roll

Make the rice: In a medium bowl, cover the rice with cold water. Swirl with your fingers, then drain. Repeat 3 more times until the water is mostly clear. Drain well.

Cook the rice in a rice cooker or saucepan according to package directions. Once tender, spread on a baking sheet. Sprinkle it with vinegar and salt. Fold gently to combine. Let cool to room temperature.

Prepare the shrimp tempura: In a saucepan, heat the oil to 350°F (176°C).

In a bowl, whisk together flour, water, and egg until thick and barely runny. Adjust with more flour or water if needed.

Pat the shrimp dry. Dip each one into the batter, letting excess drip off, then carefully lower into the oil. Fry for 2–3 minutes, flipping halfway, until golden and crisp. Drain on paper towels.

Assemble the dragon rolls: Place one nori sheet shiny side up on a bamboo mat. With wet fingers, spread a thin layer of rice across the surface.

Lay plastic wrap over the rice-covered nori and flip the entire mat over.

Near the long edge, arrange 2 shrimp tempura pieces and cucumber.

Slowly roll the mat over the filling, gently pressing as you roll until sealed.

Arrange thin avocado and mango slices over the top. Cut each roll into 8 pieces, cleaning the knife between cuts.

In a bowl, mix mayonnaise and miso. Drizzle over the rolls. Garnish with sesame seeds.

Make the bubble tea: according to the instructions on the package.

Serve dragon rolls with pickled ginger and bubble tea on the side.