Ingredients
Base
Sushi rice, seasoned, warm200 g
Teriyaki Prawns
Prawns, peeled deveined (PURCHASED)120 g
Teriyaki sauce (PURCHASED)20 ml
Sesame oil (for pan)5 ml
Toppings
Red cabbage, shaved40 g
Pickled cucumber, sliced (batch)30 g
Cherry tomatoes, halved40 g
Seaweed salad (PURCHASED)20 g
Kewpie mayonnaise20 g
Finish
Spring onion, sliced8 g
Toasted sesame seeds3 g
Method
1
Sear prawns in hot pan with sesame oil, 90 sec each side until pink and curled.
2
Add teriyaki sauce, toss to glaze, 30 sec. Off heat. Hold warm.
3
Pack sushi rice into kraft bowl.
4
Arrange in wedges: red cabbage (visual punch), cucumber, cherry tomato halves, seaweed salad.
5
Centre prawns on the rice — glossy from teriyaki.
6
Squeeze mayo, finish with spring onion and sesame.