Sushi with Yuuko – Caterpillar roll

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.