These sushi rolls filled with shrimp tempura, cucumber, and rice are fun to decorate to look like dragons with slices of avocado and unagi.
Rinse rice in a strainer until water runs clear.
Combine rice and water in a saucepan; bring to a boil.
Reduce heat to low cover and cook until rice is tender and water is absorbed about 20 minutes.
Combine rice vinegar sugar and salt in a small saucepan over low heat; stir until sugar is dissolved 1 to 2 minutes.
Pour over rice; stir until rice cools and looks dry.
Preheat oven to 400 degrees F (200 degrees C).
Grease a baking sheet with cooking spray.
Arrange shrimp tempura on the baking sheet.
Bake in the preheated oven until golden and crispy about 6 minutes per side.
Cut tails off 4 of the tempura shrimp.