Shrimp Tempura Roll

By: Melissa Hatzi

Cook the Rice: Use a rice cooker to cook the sushi rice. The ideal water-to-rice ratio is 1:1.2. This ensures the rice is fluffy and sticky, perfect for rolling.
Season the Rice: Once cooked, transfer the rice to a bowl and mix in the sushi seasoning. This step enhances the flavor, adding the right balance of saltiness and sweetness.
Cook the Prawns: Preheat the air fryer to 180°C (350°F). Place the prawns in the air fryer basket, ensuring they are not overcrowded. Cook for 5-7 minutes, shaking the basket halfway through, until they are golden and crispy. If using frozen prawns, thaw them slightly before cooking.
Assemble the Rolls:- Place a yaki nori sheet on a flat surface or bamboo mat. Spread the sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange 2-3 prawns diagonally across the center of the rice. Sprinkle a pinch of flying fish roe over the prawns.- Gently roll the nori sheet upwards, tucking the sides in as you go. Press lightly to shape the roll. Repeat with the second nori sheet.
Cut and Serve: Use a sharp knife to cut each roll into 4-6 equal pieces. Arrange on a plate and serve with sushi & sashimi soy sauce on the side.