Prawn tempura sushi burrito

Ingredients for prawn tempura ½ cup plain flour Pinch of bicarbonate of soda ½ cup iced water

½ egg

Sunflower oil, to fry

80g prawns Method for prawn tempura Make the batter by sifting the flour and bicarbonate of soda in a bowl. Add the chilled water and lightly whisked egg until just combined without overmixing so that the paste still has lumps.

Heat oil at medium-high. Holding the prawns by the tail, dip them individually in the batter mix. Coat evenly, shaking off any excess. Add prawns to the well-heated oil and cook for a few minutes until golden brown. Using a slotted spoon, transfer the prawns to a paper-towellined tray. If needs be, reheat the oil between batches.

Ingredients for sushi burrito Bamboo rolling mat

1 nori sheet

150g Japanese white rice 5g sesame seeds

15g asparagus

15g avocado

45g crabstick

20ml soy sauce

30ml spicy mayonnaise 80g prawn tempura

Method for sushi burrito

Lay the bamboo rolling mat on a flat surface, place the nori sheet on top and then spread the sushi rice thinly and evenly over the nori.

Sprinkle the sesame seeds over the sushi rice first, and then add the asparagus and avocado evenly.

Mix the shredded crabstick with the soy sauce and spicy mayonnaise. Add the mixture, along with the prawn tempura. As you’re rolling, use both hands to keep the roll tight and use your bamboo mat to distribute the pressure evenly. Cut in halves or quarters, and serve fresh.