Tempura Prawn Rolls

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Remove the tails from the tempura prawns, but leave two with their tails intact.
2. Lay a sheet of yaki nori on the rolling mat.
3. Wet your hands with the vinegar water. Shape half the sushi rice into an oval ball.
4. Place the rice in the centre of the nori and spread it out in all directions to cover the whole sheet evenly, without pressing too hard.
5. Spread the tobiko evenly over the rice with a spoon.
6. Flip the nori over so the rice side is down and the bare nori faces up, with the edge nearest you.
7. Spread the julienned cucumber thinly across the centre of the nori and pipe mayonnaise along it.
8. Lay one tail-less prawn and one prawn with its tail horizontally on the mayonnaise, with the tail sticking out past the edge.
9. Lift the mat's edge with both hands, press the fillings firmly with your fingers, and roll the mat away from you. Once the mat's edge is at the top, release the fingers and keep rolling slowly until the edge reaches the far end of the rice. Do not roll the mat's end into the rice.
10. Press the mat around the roll gently but firmly. Hold the roll with one hand on the mat, pull the mat's end a few centimetres toward you to turn the roll about 90 degrees, then repeat the press.
11. Using both hands, press the mat over the roll firmly, then unroll the mat.
12. Place the roll seam-side down on the board.
13. Wipe a sharp knife with a damp towel, then cut the roll in half, cut each half in half, and cut each piece in half again to get 8 pieces.
14. Arrange on a plate with the tail-end pieces facing tail up, and serve with soy sauce and optional wasabi.

Summarized from RecipeTin Japan's video. Watch it for the details.

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