Ingredients

• 240g (8.5 oz) sushi rice
• 1 sheet of yaki nori (halved)
• 1-2 tbsp tobiko (seasoned flying fish roe)

Fillings

• 4 pieces of prawn tempura (approximately 10cm/4” long, 2cm/¾” thick)
• 3 tbsp cucumber, julienned
• Mayonnaise (preferably Kewpie)

Tools You’ll Need

• A sushi rolling mat wrapped in cling film (prevents rice from sticking)
• A small bowl of water mixed with 1 tablespoon of vinegar (to wet your hands)
• A sharp kitchen knife (ideally a thin one for clean cuts)
• A wet kitchen towel (to clean the knife between cuts)

How to Prepare Tempura Prawn Rolls

Creating your Tempura Prawn Rolls is an enjoyable and rewarding process. Follow these steps to master the art of rolling!

1. Prep the Prawns

Start by removing the tails from the tempura prawns, except for two of them which should be left intact for a beautiful presentation in the final roll.

2. Prepare the Rolling Area

Place a sheet of yaki nori shiny side down on your sushi rolling mat for the perfect foundation for your roll.

3. Handle the Sushi Rice

Dampen your hands with the vinegar water. Take half of your sushi rice and shape it into an oval ball.

Position the rice in the center of the yaki nori and gently spread it out, ensuring it covers the entire surface without pressing too hard. Even coverage is key!

4. Add the Tobiko

Using a spoon, evenly distribute the tobiko over the rice to give it that extra sushi flair.

5. Flip and Fill

Turn the yaki nori and rice over so that the nori is now on top. Position the rolling mat close to the edge facing you.

Now, it’s time for fillings! Lay the julienned cucumber horizontally across the middle of the nori and add a drizzle of mayonnaise over the cucumber.

6. Add the Tempura

Gently position one prawn tempura without the tail and one with the tail hanging over the edge, right on top of the cucumber and mayonnaise.

7. The Rolling Technique

Hold the edge of the mat with your thumbs while your fingers grip the fillings. Begin to lift the mat and keep rolling away from you.

Once the edge of the mat meets the rice, pause and gently pull the mat away, continuing to roll until the nori wraps around the filling completely.

Press gently but firmly using the mat to shape the roll, ensuring everything stays in place.

8. Final Touches

Once rolled, place the seam of the nori side down on a cutting board. Wet the knife with vinegar water and slice the roll in half, and then cut each half into four pieces. You should end up with eight perfect sushi pieces!

9. Serve

Transfer your lovely Tempura Prawn Rolls to a serving dish, making sure to present the tail end up for a beautiful touch. Serve with soy sauce and wasabi if you’d like an extra kick!

Watch How To Make It

To see the entire process in action, check out the video tutorial below!