In a small bowl, mix together thee ingredients for the Sriracha aioli - the Sriracha sauce, mayonnaise, and sesame seed oil. Cover and set aside in the refrigerator.

If you have a rice cooker, just combine the rice and the water, press a button, and you're good to go. Otherwise, combine the rice and water in a medium-sized saucepan. Bring to a boil over high heat. Lower heat to medium-low. Keep at a low simmer for about 18 minutes. Once the water has been all absorbed, take the pot off the heat and set aside.

Prepare the shrimp by making crosswise cuts in the inside curve of the shrimp to prevent it from curling up when cooked.

In a heavy-bottomed medium-sized pan, add enough oil to make 1-1/2 inches. heat the oil to 340 degrees F.

While the oil is heating, prepare the tempura batter. In a measuring cup, add the beaten egg. Then add enough ice water to make 1 cup.

In a large bowl, add the egg mixture. Pour in all the flour into the bowl. With chopsticks or a fork, gingerly combine the flour with the egg mixture until a lumpy mixture is achieved. Do not overwork the batter.

In another small bowl, have about 1/4 cup of flour for dusting.

Once the oil is ready, let's start frying! Lightly dust the shrimp with flour.

Holding the shrimp by the tail, dip the shrimp into the tempura batter and gently slide the shrimp into the oil. Cook until a light golden color or about 3-4 minutes.

Repeat for the remaining shrimp. Do not overcrowd the pan.

Place the cooked shrimped on a plate lined with a paper towel.

You're almost there! You just need to season the cooked rice. In a small bowl, mix the rice vinegar, salt, and sugar until a thick mixture is achieved.

In a large bowl, scoop all the rice from the rice pot. Sprinkle the vinegar mixture over the rice. With a rice paddle or a large spoon. Fold the rice until the vinegar mixture is thoroughly combined. Set aside until cooled. This also allows the seasoning to be absorbed.

Okay, you are ready to roll! Prepare your "rolling station" by having all your components in place. See photo below.

Lay the sheet of nori on the bamboo sushi mat. I generally lay the sheet shiny side down for aesthetic reasons, but it really doesn't matter.

Spread a thin layer of rice on three-quarters of the sheet.

Smear a thin layer of the Sriracha aioli lengthwise along the midpoint of the rice layer.

Lay two shrimp atop the aioli with the tails pointing out.

Take the bottom edge of the mat and nori and fold and roll it over the shrimp while tucking it around the shrimp. Release the bottom edge of the mat and keep rolling until a cylinder or roll is formed.

If the top edge is still loose, place a few grains of rice at the edge and roll it shut.

Repeat for the remaining three rolls.

Make sure you have a sharp knife to cut the rolls. Another tip to ensure a clean cut - I run the blade under running water, tap the blade of excess water on a cutting board (not on your work surface) and cut. The bit of water prevents the rice from sticking to the knife.

Cut the rolls in eighths. Make the first cut down the middle, then cut those halves down the middle, and cut the remaining quarters in half. This ensures uniform thickness.