Directions

To Prep

1. Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
2. Combine 125 g of tempura flour and ice water together in a mixing bowl and lightly stir them together. Don’t over mix as pockets of flour will make the batter airy. Pour the remaining 50 g of flour in to a separate bowl.

To Cook

1. Heat the oil to about 180°C, then dredge the prawns one by one in the tempura flour, then into the batter and fry in batches till golden brown. Let cool on paper towels to drain the excess oil.

To Make the Roll

1. Halve the seaweed sheets. Place sushi rice and then the lettuce, cucumber and prawn onto one side of nori.
2. Fold the nearest corner of the nori over the filling and start to shape.
3. The hand roll should be shaped cone shaped to stop any rice from falling out.
4. Serve with teriyaki sauce or eel sauce on top!