Sweet mango, crisp tempura prawns, and perfectly fluffy rice – restaurant-style sushi that looks impressive yet asks very little of a quiet evening at home.
There’s a particular satisfaction in making something at home that you’d usually order out – and sushi, for all its restaurant mystique, is really just an exercise in gentle assembly. The trick has always been the rice, and that is precisely where the Optimum Thermocook Pro M 3.0 quietly earns its keep, cooking it to fluffy, properly seasoned perfection every time. With that settled, the rest is pure pleasure: sweet ribbons of mango, crisp tempura prawns and creamy avocado, rolled, sliced and drizzled at your own unhurried pace. It looks fancy. It is entirely doable.
MAKES: 2-3 rolls
PREP TIME: 15 minutes
COOK TIME: 18 minutes
INGREDIENTS
For the sushi rice:
- 150 g sushi rice, rinsed
- 180 g water
- 1 tsp sugar
- 1 pinch of salt
- 1 tsp grated fresh ginger
To assemble:
- Prawn tempura
- Fresh mango, sliced
- Avocado, sliced
- Nori sheets
- Mayonnaise
- Sriracha
- Sesame seeds
METHOD
- Add the rinsed sushi rice, water, sugar, salt and grated ginger to the bowl.
- Cook for 18 minutes at 100°C, Speed 0, for perfectly fluffy rice. Allow it to cool a little until comfortable to handle.
- Lay a nori sheet on a rolling mat and spread a thin, even layer of rice over it, leaving a clear border along one edge.
- Arrange the tempura prawns, mango and avocado along the rice, then roll firmly away from you into a tight log.
- Slice into rounds with a sharp, damp knife. Stir together the mayonnaise and sriracha, drizzle over the top and finish with a scatter of sesame seeds.
A Thermocook Pro M 3.0 recipe. Discover more at froothie.com.au/thermocook-recipes
