Cook the sushi rice

• Rinse the sushi rice and cook it until tender.
• Warm the sushi vinegar with the sugar and salt, then fold it into the hot rice.
• Let the rice cool to room temperature.

Make the spicy crab filling

• Shred the crab sticks into a bowl.
• Mix in the mayonnaise, sriracha and sesame seeds.

Fry the tempura shrimp

• Heat the frying oil to 175 °C.
• Whisk the flour with the ice-cold water into a lumpy batter.
• Dip the shrimp in the batter, coat with panko and deep fry until golden and crispy.

Shape the sushi hot dogs

• Spread the cooled rice on a tray and press it into a flat layer.
• Place the cream cheese, cucumber sticks, tempura shrimp and spicy crab filling in the center.
• Roll the rice tightly around the filling to form a hot dog shape.

Coat and fry the hot dogs

• Roll each rice hot dog in the tempura batter, then in panko.
• Deep fry until the outside is golden and crunchy.
• Drain on paper and serve with extra spicy mayo.