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Recipe card
IngredientsMethod
🇬🇧 United KingdomEpic Sushi

🍤 Rock Shrimp Tempura Roll

Inside-out roll with sushi prawn, avo and cucumber, topped with fried prawn and sweet chilli mayo.

ShellfishGlutenEggSoySesame

Ingredients

  • •120g Sushi rice
  • •½ Nori sheet
  • •2g Sesame seeds
  • •3 sushi prawns, cleaned and de-shelled (30g) for inside
  • •25g Avocado
  • •15g Cucumber
  • •4 fried prawns (40g) for outside
  • •8g OB dry mix
  • •15g
  • •10ml Palm oil
  • •15ml Teriyaki mayo
  • •For 4pc: halve the recipe

Garnish

  • •5g Wasabi
  • •10g Ginger

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat
  • 2 squeezy bottles

Method

  1. 1Dust the cleaned, de-shelled prawns with dry mix.
  2. 2Dip in batter mix.
  3. 3Deep fry until golden brown. Drain off excess oil.
  4. 4Spread the rice onto the rough side of the nori.
  5. 5Sprinkle sesame seeds over the rice.
  6. 6Turn the nori with the rice over.
  7. 7Place the fillings in the middle on top of the nori.
  8. 8Roll up gently without pressing too hard.
  9. 9Cut into 8 pieces and plate.
  10. 10Place ½ a fried prawn on each piece.
  11. 11Top each piece with 2.5g sweet chilli mayo.
  12. 12Garnish with Cajun spice, ginger, wasabi and julienned cucumber.

Plating

Small coloured plate. Takeaway: small sushi container.

Plate

Tips

  • •Dipping your knife in tezu helps you make cleaner cuts.
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