Serves 6 rolls
INGREDIENTS: tsp = teaspoon tbsp = tablespoon 1 cup = 240 ml
6 sheets Sushi nori (seaweed)
100 gr Black Tiger
75 gr Tempura mix
1 Avocado
1 Cucumber
Sesam seeds
For serving : soya sauce, wasabi, pickled ginger
DIRECTIONS
Preparation of the prawns :
- Devein prawns and cut the belly slide of the prawn less than halfway and crack the prawn to make it straight
Tempura :
- Add water to tempra mix
(Alternative: Blend – Flour 200cc, Potato starch 20cc, Water 200cc and Egg 1 stk)
- Deep-fry prawn: 180 – 190 degrees oil *How to see the approx. temperature without thermometer -> Put a drop of tempura mix into oil, and it gets down and immediately coming up and float, then it is about 180 – 190 degrees
Make the roll :
- Spread the rice evenly over the whole seaweed with the smooth side down
- Decorate with sesame seeds
- Put a wrap and a bamboo mat and turn it over
- Arrange the ingredients slightly below the middle.
Tempura shrimp → cucumber
- Roll with your thumb under the bamboo mat and the other fingers to support the ingredients
- When you have finished making a roll, press it back instead of pressing it down
- Pull the bamboo mat while shifting it forward
- Slice the avocado half as thin as possible
- Gently push to flatten and use knives to decorate on sushi
- Cover with a wrap and Use a bamboo mat and shape the roll
- Cut sushi with a sharp knife.
