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For the sushi rice: Wash the rice several times until the water runs clear.
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Cover the rice with cold water and soak for 20 minutes.
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Drain and place the rice in a rice cooker.
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Add 3-3/4 cups water.
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Cover and cook until the water is absorbed.
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While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved.
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Remove from the heat.
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When the rice is cooked, remove from the cooker and place in a large wooden bowl.
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Using a rubber spatula, fold in the vinegar and sugar mixture.
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When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
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For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined.
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With the processor running, slowly drizzle in the canola oil to create an emulsion.
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If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice.
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Season with salt and pepper.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt.
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Add the club soda until the consistency of pancake batter is achieved.
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Butterfly the shrimp by slicing lengthwise down the back.
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Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes.
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Remove from the oil to a paper towel-lined plate.
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On a sushi mat, lay down 1 piece of the nori, shiny side down.
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Spread the sushi rice on one half of the nori, about 1/4-inch thick.
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Spread about 1 tablespoon of the sambal aioli over the rice.
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In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other.
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Top the cucumber with 3 pieces of the tempura shrimp.
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Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp.
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Roll the sushi up, using the sushi mat.
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To seal the roll, use a little water along the edge of the nori.
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Cut the roll into 6 pieces.
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Repeat this procedure 3 more times to create 4 rolls.
