Japanese · Lunch
Crispy Shrimp and Avocado Hand Roll
Prawn and Avocado Temaki
A Japanese hand-roll classic, crispy tempura prawns and creamy avocado wrapped in a nori cone with sushi rice, sriracha mayo, and pickled ginger.
$$
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
32gFat
54gCarbs
3gSugar
6gFiber
720mgSodium
172mgChol
Goes well with
Marlborough Sauvignon BlancMarlborough Sauvignon Blanc — A crisp, d...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Peel and devein prawns, keeping tails on. Slice avocado into thin pieces. Cut cucumber into batons. Finely slice scallions. Whisk flour and cornstarch together. Combine kewpie mayo with sriracha in a small bowl.
2
Fry
Heat 600ml vegetable oil to 180°C in a deep pan. Dip each prawn by the tail into batter, coating evenly. Fry in batches 2–3 minutes until pale golden and crisp. Drain on a paper-lined rack.
3
Wrap
Hold a half-sheet nori shiny-side down in your hand. Spread 2–3 tbsp sushi rice thinly over the left third. Lay 2 tempura prawns, avocado slices, and cucumber batons diagonally across the rice. Drizzle sriracha mayo over filling. Roll from bottom left corner into a cone, using rice as a seal. Repeat to make 4 temaki cones.
4
Plate
Arrange temaki on a plate seam-side down. Garnish with toasted sesame seeds, scallions, and pickled ginger on the side. Serve immediately before nori softens.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw tiger shrimp
- 6 tbsp plain flour
- 4 tbsp cornstarch
- 120ml (1/2 cup) ice-cold sparkling water
- 600ml (2 1/2 cup) vegetable oil
- 360g (12.7 oz) cooked sushi rice
- 4 nori sheets
- 1 large avocado
- 120g (4.2 oz) cucumber
- 3 tbsp kewpie mayonnaise
- 1 tsp sriracha
- 40g (1.4 oz) pickled ginger
- 2 tsp toasted sesame seeds
- 2 scallions