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

In a rice cooker or medium saucepan, cook the rice according to the directions on the package. Once tender, spread rice on a small baking sheet. Sprinkle with vinegar and salt to taste, quickly fold into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool until room temperature.

In a medium saucepan, heat vegetable oil over medium heat until the thermometer registers 350ºF (176C)..

Meanwhile, in a medium bowl, whisk flour, water, and egg until thick and just barely runny. Add more flour or water as needed, 1 tablespoon at a time, until a thick consistency is reached.

Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks or tongs, lift one shrimp out of batter, letting any excess drip off. Carefully lower shrimp into oil, then repeat with remaining shrimp. Fry, flipping halfway through, until the coating is golden brown and crisp, 2 to 3 minutes. Transfer to paper towels to drain.

On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread rice evenly over the surface of nori. Lay a piece of plastic wrap over the entire bamboo mat, covering nori and rice and flip over, (rice should be facing down).

Arrange 2 pieces of shrimp tempura on the long edge closest to you, letting tail ends poke out the sides. Place a portion of thicker avocado slices and cucumber next to shrimp.

Slowly start to roll the mat over the ingredients while gently pressing along the length of the roll. This motion prevents the roll from being too loose. Continue rolling until you've rolled past the far edge of the seaweed sheet and the roll is sealed.

Once rolled, gently press and form the length of the roll to make sure it's compact and tight.

Arrange alternating pieces of very thinly sliced avocado and mango over top of both rolls. Cut each roll into 8 pieces, rinsing or wiping the knife as needed to prevent sticking.

In a small bowl, whisk mayonnaise and miso. Drizzle over sushi. Garnish with sesame seeds.

Prepare the cucumber: Wash the cucumber thoroughly and peel it if desired. Cut the cucumber in half lengthwise and use a spoon to scrape out the seeds. Slice the cucumber thinly into half moons or rounds.

Make the dressing: In a small bowl, mix together rice vinegar, soy sauce, sesame oil, honey or sugar (if using), minced garlic, grated ginger, chopped green onions, sesame seeds, and red pepper flakes (if using). Stir until well combined.

Place the sliced cucumber in a mixing bowl. Pour the dressing over the cucumber slices. Gently toss the cucumber slices with the dressing until they are well coated.

Marinate: Let the cucumber salad marinate in the refrigerator for at least 15-20 minutes to allow the flavors to meld together. Garnish with fresh cilantro leaves if desired.

Make the matcha lattes: To the bowl of a blender, add the milk, matcha powder, and honey. Blend for 30 seconds to 1 minute or until the matcha is lump-free. Pour into glasses of ice.

Enjoy dragon rolls with pickled ginger, cucumber salad, and matcha latte. Enjoy mochi ice cream for dessert if desired.