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.