Prawn Tempura & Sriracha Mayo Crunch Roll

Ingredients

• 1 nori sheet
• 100g prepared sushi rice
• 3–4 frozen tempura prawns (cooked in the oven or air fryer until crisp according to packet instructions)
• 1 tbsp mayonnaise mixed with 1 tsp sriracha
• 2 tbsp crispy fried onions (found in the salad toppings or world foods aisle)
• ¼ cucumber, cut into matchsticks

Method

Spread the sushi rice evenly across a sheet of nori on a cling-film-covered mat, leaving a 2cm gap at the top.

Cut the tails off the cooked tempura prawns and lay them in a line across the middle of the rice alongside the cucumber matchsticks.

Drizzle the sriracha mayo over the prawns.

Roll up tightly and seal the edge with water, then slice into 6–8 pieces.

Top each slice with a generous pinch of crispy fried onions just before serving so they keep their crunch.