🍣 Dragon Roll

Ingredients

• •120g Sushi rice
• •3/4 Nori sheet
• •25g Avocado (inside)
• •2 Tempura prawns
• •15g Cucumber
• •30g Avocado (for outside)
• •20ml Sriracha mayo
• •1g Spring onion
• •0.5g Sesame seeds

Garnish

• •5g Wasabi
• •10g Ginger
• •1g Pickled onion

Equipment

• Chopping board
• Sushi knife
• Rolling mat
• 1 x squeezy bottle
• Blow torch

Method

1. 1Spread the rice onto the rough side of the Nori.
2. 2Turn the nori with the rice over.
3. 3Place the fillings in the middle on top of the nori.
4. 4Place the tempura prawns across the middle & roll up gently without pressing too hard.
5. 5Lay a piece of ½ Nori on the rolling mat. There are faint "lines" along the length of the Nori sheet — trim one line off the length of the Nori.
6. 6Place the sushi roll in the centre of the trimmed sheet of Nori.
7. 7Tilt the roll to one side so the Nori sticks to that side, then tilt to the other side — the Nori must coat the bottom and both sides of the roll, leaving rice showing on top. Add Avocado to the top
8. 8Cut the roll into 8 even pieces and plate on the left side of the plate.
9. 9Add a dollop of sriracha mayo on each piece.
10. 10Garnish with spring onion and sesame seeds.
11. 11Garnish with ginger, wasabi and pickled red onion, on the right of the plate.