Norwegian Cod Tempura Uramaki recipes

Name: Norwegian Cod Tempura Uramaki recipes
Ingredients: 100g of cod; 75g of water, cold; 1/2 egg; 50g of self-raising flour, plus extra for dusting the cod; 1g of salt; 300ml of oil; 150g of sushi rice; 180ml of water; 12ml of rice vinegar; 7g of sugar; 2 pinches of salt; 20g of soy sauce; 20g of sake; 20g of mirin; 20g of corn starch; 10g of cucumber; 2 shiso leaves; 2 sheets of nori seaweed; 50g of gochujang miso paste; 15g of lemon juice; 2g of wasabi powder; 8g of water; 1/2 courgette; salt; pepper; 1 radish, finely sliced