1 cup all-purpose flour
1 cup beer (8 oz; not dark)
1 to 1 1/2 qt vegetable oil
1 lb sugar snap peas, trimmed
Special equipment: a deep-fat thermometer
Accompaniment: soy dipping sauce

sugar, snap, pea

1 cup medium-grain white rice (such as Calrose)
1 1/4 cups cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

sushi, rice,

1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot
1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
1 1/2 tablespoons vegetable oil
1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
1 tablespoon sesame seeds, toasted
1 firm-ripe California avocado
8 fresh shiso leaves (optional)
1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors
sushi, roll, rice

For dipping sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
For shrimp paste
3/4 pound shrimp (about 30 medium), shelled and deveined
2 tablespoons egg whites (from about 1 large egg)
2 tablespoons heavy cream
1 tablespoon fresh lime juice
1/2 teaspoon grated and peeled fresh gingerroot
2 teaspoons cornstarch

For tempura batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1/4 cup cornstarch
1 teaspoon salt
freshly ground black pepper to taste

four 8- by 7 1/2-inch sheets toasted nori (dried laver)
1 scallion, quartered lengthwise
1/2 red bell pepper, cut into thin strips
1/2 large carrot, cut lengthwise into thin strips
1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)
vegetable oil for deep-frying

tempura, shrimp, nori