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IngredientsMethod
🇬🇧 United KingdomEpic 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
  • •18gr Cream Cheese
  • •2 x tempura prawns (24g) - for inside
  • •8g OB dry mix
  • •15g
  • •10ml Palm oil
  • •30g Salmon - for outside
  • •15ml Sriracha mayo
  • •15ml Teriyaki sauce
  • •5gr
  • •1gr Spring Onion
  • •For 4pc halve the recipe

Garnish

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

Plating

Small coloured plate

Plate

Tips

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

Notes

  • •Take away: Large Sushi container

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 tempura prawns across the middle.
  5. 5Roll up gently without pressing too hard.
  6. 6Place thin slices of Salmon 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.