Prawn Kimbap Rollin’ Rice

Method

1. Cook and Season the Sushi RiceRinse 2 cups sushi rice under cold water until the water runs mostly clear.Cook the rice according to the package instructions (usually about 2 cups rice + 2 cups water in a rice cooker).While the rice cooks, whisk together miso paste, rice vinegar, caster sugar and salt.When cooked, gently fold mixture into rice.Let rice cool at room temperature.
2. Prepare FillingsCut cucumber into thin strips.Slice avocado into long strips.Peel and cut carrots into thin matchsticks.Peel and slice prawns in half lengthwise.Wash and dry lettuce leaves.Dice seafood imitation and mix with 2 tablespoons of Kewpie mayonnaise.
3. Assemble Prawn Kimbap RollsPlace a sheet of yaki nori shiny side down on a bamboo sushi mat.Spread a thin layer of seasoned rice over the nori, leaving 1-2 cm space at the top edge.Add fillings; cucumber, avocado, carrots, prawn, and lettuce in a line near the centre.Drizzle a small line of Kewpie mayonnaise over the fillings.Roll tightly using the sushi mat.Seal the edge with a little water.Brush the outside of the roll lightly with sesame oil.Slice into 8 pieces using a sharp wet knife.Add a light sprinkle of Shichimi Togarashi if you like a bit of spice. (Optional)
4. Assemble tofu pocketsOpen the deep-fried tofu pockets gently.Fill each pocket with 2–3 tablespoons of the seasoned rice.Top the rice with the seafood imitation mix.Sprinkle with sesame seeds. Serve with soy sauce.