Just started learning to roll at home about a month ago

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1. These are gorgeous! I’ve always wanted to try making tempura. My favorite sushi place sells both rolls with tempura fried things in them and stand-alone tempura, and they definitely use a different batter for the ones in the rolls — somehow it stays crunchy for much longer than the standalone tempura, even in the less-than-ideal environment inside of a roll. I’ve always wanted to try to figure out how they do it