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      May 09

      Ok so it might not be summer in England yet but we never really know when it will be... Although I would put bets on that there will be a heatwave while I am away on holiday as there always is. Summer is a lovely time for light & fresh delicious dishes such as sushi so here is a nice recipe to start the summer with!

      Prawn, avocado and sesame maki

      • Ingredients for 6 people
      • Japanese Sushi rice: 300g
      • Salt: a pinch
      • water: 330g
      • Rice vinegar: 50 ml
      • Tigerprawns: 18
      • Seaweed: 12 sheets
      • Tempura flour: 100g
      • Wasabi: 30g
      • Ripe avocado: 1
      • Frying oil: 1 litre
      • Sugar: a pinch


      Wash the sushi rice with cold water until the water runs clear

      Place the rice in a rice cooker, cover with water, and boil it. If you do not have a rice cooker place the rice in a pan and cover it with water, close the pot with a aluminimun film, air tight and make with a tooth pick a whole in the middle. Bring to boiling point and onec the film is extended take away and place on a warm place on the stove and let it cook on the steam, once the film is collapsed the rice is done. Place in a tray and season with the ricevinegar and the sugar and salt.

      Clean the tiger prawns and devine them. Mix the tempura flour with a little bit of water to obtain a nice homogenous batter. Pull the prawns through the batter and put a bamboo stick in them this prevents them from turning when frying.

      Peel the avocado and cut in fine strips.

      Fill up a nori seaweed sheet for 95% with a thin layer of rice, place a prawn on top of it and a slice of avocado. Now roll and squeeze the bottom layer of seaweed behind the garnish and squeeze into a roll. Then roll the sushi.

      Cut the roll with a wet knife otherwise you will tear the sushi roll apart

      If you are interested in learning more about how to make sushi we have a Sushi Masterclass coming up on the 23rd May

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