Prawn Californian Rolls
Californian rolls belong to the sushi family but contrary to other sushi, the California roll is not wrapped with seaweed. The seaweed is inside and the rice forms the outer layer, often sprinkled with toasted sesame seeds or roe. A very tasty recipe using fresh ingredients and Tilda sticky rice.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
250g pouch Tilda sticky rice
How to make Prawn Californian Rolls
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Cook Tilda sticky rice according to pack instructions, stir through rice vinegar gently and spread out on a non stick baking tray and cool completely.
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Mix the wasabi with the mayonnaise, add the prawns, a good grind of black pepper and stir.
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Place a nori seaweed sheet, long edge nearest to you, on a bamboo sushi mat wrapped in cling film. With wet clean hands spread take half of the rice and form an even thin layer of rice over two thirds of the nori, with an empty third at the top of the mat. Use a pair of sharp scissors and trim excess seaweed at the top so that there is only 2cm left where the roll will be sealed.
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Scatter chives over the rice and push down with the back of a spoon to stick them to it before turning the seaweed over so the rice and chives are now touching the sushi mat and the nori seaweed is facing upwards, with the free 2cm still at the top of the mat.
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Spread half of the prawns in a horizontal line about 1cm in from where the rice starts, then arrange a layer avocado and cucumber batons on top. Use the mat to roll everything into a tight even log – rolling towards the nori without any rice on it. Use the mat to shape the log and ensure the sushi is sealed.
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Repeat once more with the remaining ingredients. Use a sharp knife to cut each roll into 6 even pieces, then serve with the wasabi, soy sauce and pickled ginger.
Tip: as an alternative to the chives on the outside use toasted sesame seeds, black sesame seeds or fish roe.
