Dragon Roll

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

Cook the rice according to package directions using a rice cooker or saucepan. Once tender, spread the rice on a small baking sheet. Sprinkle with vinegar and salt, then gently fold. Smooth in an even layer and let cool to room temperature.

Prep all ingredients per the instructions above.

In a medium saucepan, heat the vegetable oil over medium heat until it reaches 350°F (176°C).

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

Pat the shrimp dry with paper towels. Dip each into the batter to coat, letting excess drip off. Carefully lower into the oil and fry, flipping halfway, for 2–3 minutes or until golden and crisp. Drain on paper towels.

On a bamboo sushi mat, arrange one sheet of nori shiny side up. Using wet fingertips, spread rice evenly over the surface. Lay a piece of plastic wrap over the mat, covering the nori and rice, and flip it over.

Arrange two pieces of shrimp tempura along the edge closest to you, letting the tails poke out the sides. Add thicker avocado slices and cucumber next to the shrimp.

Slowly roll the mat over the ingredients while pressing gently along the length of the roll. Continue rolling until sealed.

Arrange alternating pieces of thin avocado and mango over the top of both rolls. Cut each roll into eight pieces, rinsing or wiping the knife between cuts.

In a small bowl, whisk mayonnaise and sriracha. Drizzle over the sushi and garnish with sesame seeds.

Bring a pot of salted water to a simmer and cook the edamame pods according to the package directions. Drain well.

Drizzle the edamame with olive oil and sprinkle with coarse sea salt before serving.

Mix the milk, matcha powder, and honey until combined.

Serve the sushi with optional soy sauce, pickled ginger, wasabi, along with edamame and matcha latte.