Japanese rice 100 gm
nori 1 sheet
wasabi 10 gm
pickled ginger 10 gm
mayonnaise 20 gm
Japanese vinegar 30 ml
tobiko 30 gm
Kikkoman soy sauce 20 ml
tempura flour 100 gm
1. Wash the rice thoroughly until the water runs clear, then drain and soak in cold water for 30 minutes to two hours. Put the rice in a pan with an equal volume of water and bring to a boil. Put the lid on and reduce the heat. Simmer on low for 8-10 minutes or until the water is absorbed.
2. Put the rice in a flat bowl. Carefully add rice vinegar, sugar and salt. Set aside to cool.
To make the prawn tempura, mix the flour with cold water and make a batter. Dip the prawns in the batter and deep-fry until golden brown.
3.To make the roll, cover your bamboo mat tightly with cling film. Cut a nori sheet in half before laying it along the bottom half of the mat. Dip your fingers in water and take half a handful of rice. Spread a thin layer onto the nori sheet, leaving one centimetre at the bottom clear. Pressing gently, sprinkle tobiko over the rice. Hold the left side of the nori sheet with both hands and flip it over on the mat, so that the rice is facing down.
4. To roll your maki, spread some mayonnaise on the prawn and with your index fingers, start rolling the mat from the bottom edge little by little. Roll 3-4 times, opening the mat each time to make sure it is tightly rolled. There should be no gaps between the rice and the filling.
5. Take the sushi roll off the mat and place it on a clean, dry chopping board. Cut into six pieces with a sharp, wet knife, quickly and smoothly. Remember to wipe the knife clean with every cut.
Plate as desired and serve with soy sauce.