Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko

Ingredients

• 3 cups short grain rice
• 3 ¾ cups water
• ½ cup rice wine vinegar
• 3 tablespoons mirin
• 3 tablespoons sugar
• 2 tablespoons lemon juice
• 1 tablespoon sambal
• + 16 more ingredients
• • 1 teaspoon garlic
  • 3 egg yolks*
  • 1 cup canola oil
  • Salt
  • Pepper
  • ½ cup rice flour
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups club soda
  • 12 medium sized shrimp, peeled, deveined with tail removed
  • 4 sheets nori
  • Sushi rice
  • Sambal aioli
  • 1 cup julienne cucumber
  • ½ cup julienne red bell pepper
  • ½ cup wasabi tobbiko

1. For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vine...

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