Prawn , Avocado and Egg Sushi Rolls
FOOD + DRINK
Lit Lunch cont ...
LIT LUNCH
FOR THE ADVENTUROUS
Prawn , Avocado and Egg Sushi Rolls
Recipe by : Clarence Court Eggs , clarencecourt . co . uk
This is a great basic sushi recipe . Fresh and crisp filled with cucumber , avocado , prawns and a little twist of sesame rich Burford Brown omelette , which makes for a slightly more filling sushi . Delicious !
Serves : 4
Ingredients :
• 300g sushi rice
• 1 tsp caster sugar
• 2 tbsp rice wine vinegar
• 4 nori sheets
• 1 tsp sesame oil
• 2 Clarence Court Burford Brown eggs
• 1 tsp sesame seeds
• 100g cooked peeled prawns , roughly chopped and mixed with a good squeeze of lime or yuzu juice
• 1 medium ripe avocado
• ¼ small cucumber
• Soy sauce for dipping
• Pickled ginger and wasabi to serve
Method :
1 . Cook the sushi rice according to the packet instructions . Stir through the sugar and vinegar and leave to cool .
2 . Meanwhile , crack the eggs into a bowl and whisk well with a little soy sauce . Place a medium-sized frying pan on a medium heat and add a splash of sesame oil . Use a piece of kitchen roll to evenly coat the frying pan with the oil . Pour in enough egg to coat the bottom of the pan in a thin layer . Draw a line through the mix in the pan with a spatula and swirl the egg round to cook it . Sprinkle over a few sesame seeds . Once the omelette is cooked through , carefully remove from the pan . Roll up onto a plate and unravel as one piece . You may need to make two omelettes .
3 . Next , peel the avocado , remove the stone , cut into slices and peel , core and cut the cucumber into matchsticks .
4 . Take one of the nori sheets and spoon out around a quarter of the mixture onto the sheet allowing for a 1cm border around the edge , making sure it ’ s even . Lay a piece of omelette over the rice , arrange a line of chopped prawns , avocado slices and cucumber down the middle .
5 . Fold the bottom edge of the seaweed over the rice and roll it all up nice and firmly . Use a little water to seal the roll together . Roll in clingfilm and place in the fridge while you make the other three rolls .
6 . When ready to serve , slice each roll with a sharp or serrated knife and serve with pickled ginger , wasabi , extra sesame seeds and soy sauce for dipping .
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