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IngredientsMethod
🇿🇦 South AfricaEpic Sushi

🍤 Tempura Prawn & Salmon Roll

Tempura prawns and cream cheese rolled inside, topped with blow-torched salmon, tempura crunch and a sriracha-teriyaki drizzle.

ShellfishFishGlutenDairyEggSoy

Videos

Tempura Prawn & Salmon Roll

Pre-rolling sushi

How to cook sushi rice

How to sharpen your sushi knife

Ingredients

  • •120g Sushi rice
  • •½ Nori sheet
  • •25g Avocado
  • •18g Cream Cheese
  • •2 x (24g) - for inside
  • •8g OB dry mix
  • •15g OB batter mix
  • •10ml Palm oil
  • •30g - for outside
  • •15ml
  • •15ml Teriyaki sauce
  • •5g
  • •1g Spring Onion
  • •For 4pc halve the recipe

Garnish

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

Plating

Small coloured plate

Plate

🥡 Takeaway

📦 Large Sushi container

Tips

  • •Dipping your knife in Tezu helps you make cleaner cuts through the sushi rolls.

Equipment

  • Chopping board
  • Sushi knife
  • Blow torch
  • 1 x Squeezy bottle

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 across the middle.
  5. 5Roll up gently without pressing too hard.
  6. 6Place thin slices of over the top of the roll.
  7. 7Cut the roll into 8 even pieces and plate on the left side of the plate.
  8. 8Using a blow torch, scorch the top of each piece until slightly charred.
  9. 9Drizzle Sriracha & Teriyaki over the top in a zig zag pattern.
  10. 10Sprinkle & Spring onion over top.
  11. 11Garnish with ginger, wasabi and pickled red onion, on the right of the plate.
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