• Place rice in bowl and cover with cool water and swirl around to wash off, drain. Repeat until water runs clear.
• Cook rice in rice cooker or on stove top according to package directions.
• Once the rice is done cooking add to a large bowl or baking sheet, in small bowl add your rice vinegar, sugar and salt and heat on high for about 15-20 seconds. Pour over rice and toss to coat, let sit until cool.
• Meanwhile, heat your deep fryer to 375.
• Mix up your tempura batter and dunk shrimp in batter and add to deep fryer and cook until golden brown, set aside.
• Once rice is cool grab your sushi mat and place a sheet of nori shiny side up.
• Add about 3/4 cup of your sushi rice on top or nori and spread out until it covers the sheet.
• Flip your sheet over so your rice face down (I spray my lined mat with cooking spray to ensure it doesn't stick, you could also coat with sesame oil).
• Place about 3 pieces of your shrimp tempura across the center, layer with a few strips of each of your cucumber, avocado and cream cheese.
• Using your sushi mat, bring one end up and start to roll towards the opposite side, compressing the insides so you get a tight seal, continue to roll until it forms a long log, remove and set on plate or tray until all are finished.
• Repeat 3 more times.
• Using a sharp wet knife cut your sushi into equal pieces, you will get about 8 a roll depending on how thick you cut them.

SPICY MAYO

• Mix all ingredients together in small bowl adding 1 Tbs of sriracha sauce at a time for desired heat. Cover and refrigerate unused portion.