Rinse the sushi rice thoroughly under cold water until the water runs clear.

Cook the rice according to package instructions and set aside to cool.

In a mixing bowl, combine the all-purpose flour and beaten egg.

Gradually add the ice-cold sparkling water and mix until smooth.

Heat oil in a pan for frying the prawns.

Dip each prawn into the tempura batter, ensuring it is fully coated.

Fry the prawns until golden and crispy, then drain on a paper towel.

Lay a sheet of nori on a sushi mat.

Spread a thin layer of cooked sushi rice evenly over the nori.

Place a few pieces of avocado, cucumber, and tempura prawns on top of the rice.

Roll the nori tightly using the sushi mat, then slice the roll into bite-sized pieces.

Arrange the sushi rolls on a plate and serve with soy sauce, pickled ginger, and wasabi on the side.