Directions:
1. Remove the shell of shrimp, leaving the tail attached.
2. Make three, diagonal, shallow insertions on the belly side of the shrimp. Pull the shrimp backwards to stretch. Dust the shrimp with tempura flour. Prepare tempura flour in a bowl; mixing tempura flour and cold ice water. Heat the vegetable oil in a wok to 180C.
3. Dip the shrimp into the tempura batter and fry it in the heated oil for 2 to 3 minutes.
4. Have a bowl of vinegar water. Moisten your hand in the vinegar water. Wrap the sushi mat with a plastic wrap.
5. Pick up about 1 cup of sushi rice and spread the sushi rice evenly, leaving 1/2-inch of the far uncovered.
6. Sprinkle the toasted white sesame seeds all over the sushi rice. Then, turn the nori-sushi rice sheet over.
7. Place the jalapeno chili strips across the sushi rice. Place the coriander leaves over the chili strips, then 2 shrimps.
8. Pick up the bamboo mat and fold it over the ingredients so that the edge of the rice-covered nori just meets the top edge of the rice farther from you, leaving the 1/4-inch of the nori at the top exposed.
9. Pull back the bamboo mat and continue to roll until the whole is completed.
10. Now place the bamboo mat over the roll and hold the roll to firm it up and square off the edges slightly. Unroll the mat and cut it into 8 pieces. Make 2 more rolls.