CALIFORNIA ROLL
Ingredients:
- 150g prawns (raw)
- 1 teaspoon extra virgin olive oil (7g)
- 1 tablespoon kewpie mayonnaise
- ¼ teaspoon salt
- 50g cucumber, deseeded
- 1 nori sheets (dried seaweed)
- 50g sushi rice (raw)
- 100ml water
- 1 teaspoon Rice seasoning
- 1 teaspoon Sesame seeds
To serve (Optional):
- Japanese Soy Sauce
- wasabi paste
- pickled ginger
Instructions:
- Wash the rice well and cook with 100ml water on medium low heat. Season the rice according to packet instruction.
- Clean the prawns and cut into bit size pieces and drizzle oil in a pan and cook in medium heat for 5 minutes.
- Place the cooked prawns; season with mayonnaise and salt meanwhile Cut cucumber into 1-inch-long julienne.
- Cover a bamboo rolling mat with plastic wrap. Put a sheet of dried seaweed on top of the plastic. Spread half sushi rice on top of the nori sheet. Sprinkle sesame seeds over the sushi rice.
- Using the plastic wrap, turn the sushi layer over so that the seaweed is on top. Remove the plastic wrap and place prawns, and cucumber horizontally on the seaweed. Roll the bamboo mat toward you, pressing the ingredients inside the cylinder-shaped sushi. When finished rolling, press firmly on the bamboo mat with hands, unroll the mat and then remove the rolled sushi.
- Repeat to make more rolls. Wipe a knife with a wet cloth before slicing sushi. Cut the sushi roll into bite-size pieces.
Nutrition Facts:
- Calories: 500.9 Cal
- Protein: 32.6g
- Carbs: 47.8g
- Fat: 20.7g
