Tempura Argentinian Prawn Quinoa Sushi
Sushi is challenging to make, but once you get the knack of it, you will be addicted to making your own.
- Difficulty: Difficult
- Prep Time : 40 mins |
- Cook Time : 30 mins
1¼ C (300 g) sushi rice
¼ C (60 g) red quinoa
¼ C (60 g) white quinoa
1½ C (400 ml) water
80 ml rice vinegar
2 Tbsp (30 ml) sugar
½ tsp (2.5 ml) salt
10 g red onion, finely diced
½ red serrano chilli, de-seeded, finely julienned
¼ C (60 ml) Soy sauce (approximately 30 ml per person)
fresh coriander, picked
¼ C (60 ml) baking powder
¼ C (60 ml) cornflour / rice flour
¼ C (60 ml) cake flour
¼ tsp salt
220 ml soda water
2 litre cooking oil (for frying)
6 Argentinian prawns, shells removed and cleaned
1 ½ C (400 ml) tempura batter
50 g tempura flour for dusting the prawns
squeeze of lemon juice
salt to taste
Making the Sushi
50 g ripe avocado, cut into strips
1 Nori sheet, cut in half (you need to make two rolls)
squeeze of lime juice
Wash the rice for 15 minutes until the water is clear – be careful not to over work the rice, as it will break.
Place the rice, quinoa and water into a rice cooker or saucepan and cook for 25 – 30 minutes.
Remove the rice and quinoa from the cooker and place on a flat tray – spread the rice and quinoa out evenly to allow to cool to room temperature.
Warm the rice vinegar, salt and sugar over gentle heat and stir until the sugar and salt have dissolved. Pour the liquid over the rice– stir the rice gently until all of the liquid has been absorbed.
Mix the diced red onion, chilli and coriander and Soy sauce together. Pour into 4 small bowls to serve with the sushi.
Place the dry ingredients into a mixing bowl, add the soda water and mix until the batter is smooth. Do not over mix the batter as you need the bubbles in the batter to create that extra crunch – if the batter is too thick, add a little more soda water (keep that gas in the batter).
Heat the cooking oil in a medium sized saucepan to 160 °C (using a thermometer if possible).
Stick a kebab stick through each prawn to prevent them from curling.
Place the tempura flour into a small bowl, add the prawns and dust thoroughly.
Dip the dusted prawns into the batter to coat well – carefully place the prawns into the warm oil and fry until crispy.
Remove with a slotted spoon and place onto kitchen towel drain the oil. Remove the kebab sticks from the prawns.
Making the Sushi
Place the sushi rice on a sushi matt and spread evenly to about 3 mm thick. Place the Nori sheet over the layer of rice, ensuring that it does not overlap at the sides.
Lay the tempura prawns across the length, with the avocado just next to it.
Roll the matt over, keeping it tight around the filling, pulling the matt slightly backwards to press the filling together – then finish rolling the roll.
Cut the sushi roll into 6 even pieces
Arrange 3 pieces of sushi per plate. Serve with the dipping sauce, wasabi, kewpie mayonnaise and lime juice.