- Serves: makes 12
- Cook Time: 5 minutes
- Prep Time: 40 minutes
- Effort: medium
- ½ batch sushi rice, made with 250g raw rice
- 8 large raw peeled tiger prawns
- 2 tbsp tobiko, flying fish roe
- 4 tbsp Japanese mayonnaise, or ordinary mayonnaise
- 4 sheets nori seaweed
- 8 leaves of baby gem lettuce
- 1 avocado, cut into thin strips
- ½ cucumber, cut into long thin strips
Tips and Suggestions
Avoid preparing the rolls too far in advance and refrigerating the sushi as this will make the rice hard and the seaweed chewy.
1. Prepare the sushi rice according to Aaron's recipe.
2. Thread a skewer through the middle of each prawn, running from tail to head so that the prawns are straight rather than curled. Heat a griddle pan until hot and cook the prawns for 3-4 minutes, turning once, until cooked through. Remove from the heat and allow cool, then remove the skewers.
3. Mix together the tobiko and mayonnaise. Wrap a sushi mat in cling film. Place a sheet of nori on the mat in a portrait position (so the shortest side is parallel to you) and with the rough side facing upwards. Using wet hands, cover the bottom two-thirds of the nori with rice, pressing down gently to create a flat bed without squashing the grains.
4. On the bottom edge of the sheet (the one nearest you) place two prawns horizontally on top of the rice allowing their tails to poke out over the sides. Lay two baby gem leaves on top of the prawns followed by a few strips of avocado and cucumber (they can all poke over the edge of the nori). Spoon over a small amount of the tobiko mayonnaise.
5. Roll up the sushi using the mat to help keep it all compact. Just before you get to the end of the roll, use a wet finger to dampen the edge of the nori then finish rolling it up. Repeat with the remaining ingredients.
6. Trim the ends off the rolls, then cut each one into three equal pieces. Clean your knife after every cut to help the roll slice cleanly. Serve immediately with sushi dipping sauces.
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