Sushi Relay Challenge Platter
Ingredients: sushi rice, mirin, vinegar, prawns, panko breadcrumbs · 40 min cook time · 420kcal · $18.50
Ingredients
300g sushi rice, 1tbsp mirin, 1tbsp vinegar, 200g prawns, 50g panko breadcrumbs, 2pcs eggs, 30g flour, 1pinch togarashi, 200ml oil, 1tsp dijon mustard, 1pcs avocado, 1tbsp amarillo chili sauce, 2sheets nori sheets
Instructions
1. Measure out sushi rice, add mirin and vinegar, bring to a boil, then cover with a lid and simmer on low heat for ten minutes before steaming for another ten minutes.
2. Set up a station with flour seasoned with togarashi, beaten eggs, and panko breadcrumbs. Skewer the prawns so they stay straight during cooking.
3. Make Japanese-style mayonnaise by whisking egg yolks, Dijon mustard, water, and slowly drizzling in oil to emulsify, seasoning with a pinch of salt.
4. Deep fry the skewered panko prawns in hot oil until golden and crispy.
5. Prepare a Peruvian-inspired salsa by mixing diced avocado, spring onions, edamame, and amarillo chili sauce.
6. Lay out cling film on a rolling mat, place a nori sheet, spread the cooked sushi rice, add the avocado mix and fried prawns, and roll tightly.
7. Slice the sushi roll into pieces and serve with soy sauce, toasted sesame seeds, and wasabi.
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