Ebi Mayo Onigiri

Rinse 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Cook the Japanese short-grain rice according to package directions in a rice cooker or pot.

Prepare 200g shrimp: peel, devein, and make 2-3 shallow cuts on the belly side of each shrimp to prevent curling during frying. Pat the shrimp thoroughly dry with paper towels.

In a medium bowl, combine 50g tempura flour with 80g cold water to create a smooth tempura batter. Ensure there are no lumps.