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

In a rice cooker or medium saucepan, cook the rice according to package directions. Once tender, spread rice on a small baking sheet. Sprinkle with vinegar and salt to taste, quickly fold into rice. Smooth rice in an even layer and let cool to room temperature.

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

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

Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks or tongs, lift one shrimp out of batter, letting excess drip off. Carefully lower shrimp into oil. Fry, flipping halfway through, until golden brown and crisp, 2–3 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.

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

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 to prevent sticking.

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

In a blender, add milk, matcha powder, and honey. Blend until lump-free.

Pour into glasses filled with ice.

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