Ingredients (For 2 servings)
| Cooked rice (warm) |
250g |
|
【A】
Vinegar |
1,1/2 Tbsp |
|
Salt |
Slightly less than 1/2 tsp |
|
Sugar |
Slightly less than 1 tsp |
| Cream cheese |
50g |
| Cucumber |
1 |
|
【Japanese-style Fried Prawns】
Prawns |
2 |
|
【B】
Flour |
30g |
|
Egg |
1 |
|
Panko (Japanese breadcrumbs) |
60g |
| Vegetable oil |
As needed for deep-frying |
| White sesame |
As needed |
| Seaweed sheet |
As needed |
| S&B UMAMI TOPPING Crunchy Flake Type Chili 100g |
2 Tbsp |
| Avocado (sliced) |
1/2 |
| Salmon (sashimi grade) |
60g |
| S&B UMAMI TOPPING Crunchy Flake Type Chili |
Plenty |
| S&B Wasabi Paste |
As needed |
| Soy sauce |
As needed |
Directions
- Mix together the ingredients of 【A】, and then mix them into the rice while it is still warm. Mix until the rice becomes glossy and let cool.
- Cut the cucumber into thin strips. Cut the cream cheese into thin pieces. Cut the avocado and salmon into thin slices.
【Japanese-style Fried Prawns】
- Shell each prawn, leaving the telson (tail) and one section of the shell attached to the tail. Then, remove the vein, diagonally cut off the tail tip and squeeze water out of the tail with a kitchen knife.
- Rinse well, wipe water off, make a few slits in the belly of the prawn to make it straight.
- Dip each prawn into 【B】 and deep-fry in oil heated to around 170 to 180°C.
- Overlay plastic wrap on the sushi rolling mat, spread 【1】, scatter white sesame, and put a seaweed sheet over it. Put 【Japanese-style Fried Prawns】, cream cheese, cucumber, and UMAMI TOPPING Crunchy Flake Type Chili on top of the seaweed sheet and roll the sushi so that these are centered as the roll core.
Place the avocado and salmon slices from 【2】 on the sushi rolls and shape the rolls. Serve with plenty of UMAMI TOPPING Crunchy Flake Type Chili as desired.
- Cut the rolls into easy-to-eat thickness and serve with the wasabi paste and soy sauce as desired.
