California Rolls with Tempura Prawns
California Rolls with Tempura Prawns! Delicious bite sized tuna, cucumber, avocado and rice rolls and wonderfully light prawns with a cider batter! Perfect for sharing!
Ingredients
Rolls
- 400g sushi rice, cooked
- 3 tbsp rice vinegar
- 200g tuna, sliced into thin strips
- 1 avocado, peeled and thinly sliced
- 8 thin slices of cucumber
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Few chives
Dip
- 1 x 5cm ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
Yuzu Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon
- 75ml vegetable oil
- 50ml sesame oil
- 15 ml yuzu
Tempura Prawns
- 12 prawns, head removed, tail on
- 150g gluten free self raising flour
- Cider
Method
- To make the dip, grate the ginger to release all the juice mix in the soy and sesame oil. To make the mayo, whisk the egg yolks and mustard slowly, drizzle in the oils then finish with the yuzu spoon into a piping bag.
- For the California rolls, place cling film all over the sushi mat then place a nori sheet on top again using wet fingertips. Cover in rice in a thin flat layer, sprinkle over ½ the sesame seeds and flip the whole thing over onto a board. Place cucumber, tuna, avocado and chives at the bottom end and roll up tightly. Repeat with another nori sheet.
- To serve, slice all 4 rolls into 6 evenly sized pieces and plate up with the dip.
- For the prawns, whisk the flour and cider, deep fry at 170c until crisp drain. Season.
Ingredients
Rolls
- 400g sushi rice, cooked
- 3 tbsp rice vinegar
- 200g tuna, sliced into thin strips
- 1 avocado, peeled and thinly sliced
- 8 thin slices of cucumber
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Few chives
Dip
- 1 x 5cm ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
Yuzu Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon
- 75ml vegetable oil
- 50ml sesame oil
- 15 ml yuzu
Tempura Prawns
- 12 prawns, head removed, tail on
- 150g gluten free self raising flour
- Cider
Method
- To make the dip, grate the ginger to release all the juice mix in the soy and sesame oil. To make the mayo, whisk the egg yolks and mustard slowly, drizzle in the oils then finish with the yuzu spoon into a piping bag.
- For the California rolls, place cling film all over the sushi mat then place a nori sheet on top again using wet fingertips. Cover in rice in a thin flat layer, sprinkle over ½ the sesame seeds and flip the whole thing over onto a board. Place cucumber, tuna, avocado and chives at the bottom end and roll up tightly. Repeat with another nori sheet.
- To serve, slice all 4 rolls into 6 evenly sized pieces and plate up with the dip.
- For the prawns, whisk the flour and cider, deep fry at 170c until crisp drain. Season.
