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Spicy Prawn Tempura Sushi (Sushi 3 Ways)

Yields3 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

Sushi is one of those dishes that takes time and focus to prepare, but the results are worth it! Especially this incredible spicy prawn tempura!

Spicy Prawn Tempura Sushi (Sushi 3 Ways) Recipe

For the rice:
 1 cup Sushi rice
 ¼ cup Rice vinegar
 1 tbsp Caster sugar
 ½ tsp Salt
For the filling:
 3 sheets nori
 ½ Cucumber, in matchsticks
 1 tbsp Garlic chives
Prawn Tempura:
 100 g Prawn cutlets tails removed
 1 Egg
 1 cup Flour, plus extra for coating
 1 ½ cups Ice cold soda water
 Avocado cooking oil for deep frying
Spicy Mayo Dip:
 4 tbsp Mayonnaise
 2 tsp Sriracha sauce
 ¼ tsp Sesame Oil
Serve with:
 Pickled ginger
 Soy sauce
 You will need a sushi bamboo rolling mat

For the sushi rice: Cook rice as per packet instructions


For the prawn tempura: In a bowl whisk the egg and salt well. Add a cup of flour and pour the icy cold soda water into the bowl and lightly mix (some clumps are fine).


Heat the oil in a wok. Once the oil is hot (180c), dust prawns in flour then quickly dip in the batter. Carefully slide in the hot oil to cook until the ingredients are cooked through and the batter becomes crispy and slightly golden.


Fry in batches, using a metal sieve to scoop out extra batter from the hot oil in between batches. Place the cooked tempura on a paper towel lined plate to remove excess from the surface.


For the spicy mayo dip: whisk all ingredients together in a small bowl.


To assemble: Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.


Layer prawn tempura, carrot, cucumber and garlic chives on the rice, and roll it up tightly. Repeat with remaining ingredients.


Use a sharp knife to cut into sushi rounds then serve with spicy mayo dip.

Nutrition Facts

Servings 3