Rinse sushi rice under cold water until clear, then cook according to package instructions, optionally adding kombu. Let cool.

Mix unseasoned rice vinegar, granulated sugar, and kosher salt together, then fold into cooled rice and let it cool to room temperature.

Combine all-purpose flour, egg, and cold water in a bowl to create a lumpy tempura batter; avoid overmixing.

Heat vegetable oil in a deep pot to 350°F. Dip jumbo shrimp in the batter, fry for 2-3 minutes until golden brown, then drain on paper towels.

On a bamboo mat, lay nori sheet, spread sushi rice, add shrimp and avocado, and roll tightly, sealing edge with water.

Slice the roll into 6-8 pieces using a sharp knife dipped in water for clean cuts, serve with soy sauce, wasabi, and pickled ginger.