Lolo's Salmon Sushi Rolls with Baked Prawn Topping

Restaurant-style salmon sushi rolls made at home: seasoned sushi rice wrapped in salmon, topped with a creamy chilli prawn mix, baked or torched, then finished with crumbs and sesame.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the sushi rice – Rinse: Rinse 200 g sushi rice in cold water 3–4 times until the water runs clear.

Step 2

Make the sushi rice – Cook: Add the rinsed rice and 300 ml water to a pan. Bring to the boil, then reduce to low heat, cover and simmer for 12–15 minutes until the water is absorbed.

Step 3

Make the sushi rice – Rest: Keep the lid on and leave to rest for 10 minutes.

Step 4

Make the sushi rice – Season: In a small bowl mix 3 tbsp sushi vinegar, 1 tbsp sugar and 1/2 tsp salt until dissolved. Gently fold this into the warm rice. Let it cool to room temperature.

Step 5

Make the prawn mixture: In a bowl, mix chopped prawns, mayonnaise, sweet chilli sauce and spring onion. Set aside.

Step 6

Bake or torch: Spoon the prawn mixture onto small mounds (or on top of the rolls later). Bake at 200°C for 8–10 minutes until golden and cooked through, or use a kitchen torch to brown the top.

Step 7

Prepare the salmon and cucumber: Slice the salmon into thin strips (about 2–3 cm wide). Slice the cucumber into thin half-moons.

Step 8

Assemble the rolls: Take a small amount of sushi rice and shape it into a cylinder (about 3–4 cm high).

Step 9

Wrap a slice of salmon around the rice, overlapping slightly. It should stand up on its own.

Step 10

Add a spoonful of the prawn mixture on top.

Step 11

Sprinkle with breadcrumbs (or panko) and sesame seeds.

Step 12

Serve: Arrange the rolls on a board with extra salmon sashimi and cucumber. Serve with soy sauce and enjoy!