Rinse 1 cup of short-grain Japanese rice under cold water until clear, then cook with 1.5 cups of water for about 15 minutes.

Chop 1 ripe avocado and ½ cucumber, then mix with 2 tablespoons of teriyaki sauce in a bowl.

Once cooled, mold rice into small balls, about the size of a golf ball, with a thumb indentation for filling.

Spoon the avocado and cucumber mixture into the indentation and mold the rice around it, ensuring it's sealed.

Brush each rice bomb with teriyaki sauce and sprinkle with tempura scraps.

Heat a non-stick pan over medium heat and sear each side of the rice bombs for about 3-5 minutes until golden brown.

Serve warm with a side of dipping sauce, such as soy sauce or teriyaki.