Maki Sushi Rolls: Tempura Prawn with Sriracha Mayo and Crab Stick with Wasabi Mayo - Chrysl

Recipe by Chrysl Castelino

Ingredients:

To make two rolls
1 cup sushi rice
1/2 cup rice vinegar
2 tbsp sugar
1 tsp salt
2 sheets nori/seaweed
6 spring onion leaves
4 sticks cucumber 

For the Tempura Prawn Maki
3 large prawns (peeled and de-veined)
1 tbsp mayonnaise (original with egg) (Click here for Chrysl's homemade mayonnaise recipe)

Cooked sushi rice with rice vinegar, sugar & salt

2 tbsp sriracha sauce
1 tbsp all purpose flour/maida
4-5 tbsp cold water
pinch of baking soda
salt to taste
oil for deep frying

For the Crab Stick Maki
2 crab sticks
1/2 tsp wasabi
1 tbsp mayonnaise (original with egg) (Click here for Chrysl's homemade mayonnaise recipe)

To serve
3-4 tbs good quality soya sauce
1 tsp wasabi

Steps:

1. Cook the sushi rice according to the packet instructions. Transfer it to a glass or wooden bowl.
   
   
2. In a bowl combine the vinegar, sugar and salt till the sugar has completely dissolved.
3. Pour this into the cooked rice and mix with a wooden spoon.
   
   
4. In a small bowl combine the flour, water, baking soda and salt to form a thin batter for the tempura.
5. Dip the prawns in the batter and deep fry till light brown and crisp on the outside.
   
   ASSEMBLING THE SUSHI
6. On the bamboo mat, place the nori rough side up.
7. Spread an even layer of rice, leaving a 1cm margin on the side away from you.
8. Place the cucumber, spring onion leaves and tempura prawns on the centre of the sheet.
9. Apply the sriracha mayo evenly on the rice and roll with the help of the bamboo mat.
10. When making the crab maki, place the crab sticks after placing the cucumber and spring onion and spread the wasabi mayo on the rice and then roll.
11. Cut the roll into 6-8 even slices using a sharp knife.
12. Serve with a side of wasabi and soya sauce.
13. ENJOY! 

   

Notes:

• You can experiment with your favorite ingredients and create your own customized sushi roll.