Hot & Spicy Prawn Sushi Roll
My Hot & Spicy Prawn Sushi Rolls are simple and delicious. They are full of flavour and are so fun and simple to create, everyone can enjoy these wonderful rice bites, however, the chopsticks may take some practice to master.
This recipe will make five sushi rolls, three being enough for one. The rest can be kept for a day in the fridge, if you can resist them for long enough!
SPICY PRAWN SUSHI ROLL INGREDIENTS
- PRAWNS: Fresh is best however frozen works just as good here. Thaw and drain the prawns before use.
- RICE: Sushi rice is short grain rice and is available in most major chain stores.
- MAYO: Full fat mayo mixed with sriracha sauce is used to marinade the prawns.
- SRIRACHA: Hot sauce is used to give this sushi recipe its kick. Be as daring as you want here. This recipe has a moderate amount of heat in it using the proportions mentioned.
- RICE WINE VINEGAR: Sushi rice is seasoned with vinegar. The vinegar give the rice a pleasant acidity.
- SUGAR: Sugar is used in the seasoning of the rice and adds sweetness and balances the acidity.
- SALT: Salt is added to the rice seasoning for balance and flavour.
- SPRING ONION: Fresh spring onion is finely sliced and added into the prawn marinade. Spring onion adds freshness, texture, acidity and flavour to the sushi rolls.
- CUCUMBER: Strips of cucumber add freshness and texture and help cool some of the sriracha heat to create a more complex sushi flavour.
- NORI SHEETS: Available in the same isle as sushi rice normally, Nori are sheets of seaweed traditionally used in Japanese cuisine.
RECIPE
Spicy prawn sushi roll
Diced, spicy marinaded prawns served with seasoned sushi rice in a rolled nori (seaweed) sheet.
Equipment
- 1 bamboo mat
Ingredients
- 220 g sushi rice
- 600 ml water
- 280 g drained prawns
- 3 tbsp mayonnaise
- 3 tbsp Sriracha
- 42 ml rice wine vinegar
- 8 g sugar
- 4 g salt
- 1 spring onion
- 1 cucumber
- 5 nori sheets
Instructions
Sushi Roll
- Wash the rice with running water until the water runs clear.
- Add the water and rice to a saucepan over medium high heat.
- Bring the rice to a boil then reduce to a simmer. Cook out the rice. (8-10 min)
- Drain the rice into a wooden, plastic or glass bowl and cool. Avoid using metal bowls and utensils as we will add vinegar later and it may taint the flavour.
- Chop the shrimp into an even size (5 mm). Slice the spring onion and combine all with the mayo and sriracha sauce. Allow to marinade for 15 min.
- In a bowl, add the rice wine vinegar, sugar and salt. Stir to dissolve. A little heat can help speed up the dissolving process.
- Add the seasoning to the rice and cut through the rice with a wooden or silicon spatula to coat the rice. This action prevents the rice from getting damaged too much.
- Slice the cucumber into 5 mm x 5 mm strips.
- Take a sheet of nori and place onto the bamboo mat. Cover the nearest half of the sheet with a layer of seasoned rice.
- Lay across two strips of cucumber and fill between the two with shrimp mixture.
- Lift the edge of the mat and roll away from you applying firm downward pressure to roll a firm sushi roll.
- Cut each roll into eight bite size pieces.
- Enjoy with soy and ginger sauce.
If you enjoyed my Hot & Spicy Prawn Sushi Roll why not try out a few of my other lunch ideas such as:
SPICY CHORIZO AND MANCHEGO QUICHE,