1) Make tempura batter according to instructions on package. Fry shrimp in a pot of oil on medium high heat until golden. Drain on paper towels.
2) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Layer thin strips of shrimp and avocado over rice. I bent the shrimp to straighten them out, then squished them onto the rice so they wouldn’t curl up again.
3) Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered.
4) Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.