Directions

To Make

1. Gently fold the sushi vinegar through the cooked sushi rice until evenly combined.
2. Combine 125g of the tempura flour with the iced water in a bowl. Lightly stir until just combined, taking care not to overmix. A few small lumps of flour will help create a light, airy batter. Place the remaining 50g of tempura flour in a separate bowl.
3. Heat the vegetable oil to 180°C. Working one at a time, coat the prawns in the dry tempura flour, then dip into the batter. Deep-fry in batches until golden and crisp. Transfer to a plate lined with paper towel to drain.
4. Halve each nori sheet. Place a small amount of sushi rice on one side of the nori, then add the lettuce, cucumber, avocado and a tempura prawn.
5. Fold the nearest corner of the nori over the filling and roll diagonally to form a cone. Tuck the edge of the nori underneath to secure the hand roll.
6. Drizzle with teriyaki sauce or eel sauce and serve immediately.