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Crispy prawn cocktail sushi recipe
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Prep Time:
80 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Try this summer canape: Air fried sushi rice cakes topped with prawns, avocado, and classic prawn cocktail sauce for a delicious and crispy appetizer.
Ingredients:
  • 200.00 gm sushi rice
  • 20.00 ml rice wine vinegar
  • 4.80 gm sea salt
  • 60ml (1/4) cup canola oil
  • 20.00 ml sesame oil
  • 80g (⅓ cup) whole egg mayonnaise
  • 65g (1/4 cup) sour cream
  • 41.60 gm tomato sauce
  • 6.10 gm Worcestershire sauce
  • Fresh lemon juice
  • Tabasco sauce, optional
  • 1 avocado, sliced
  • 18 peeled cooked prawns
  • Fresh chives, finely chopped
Instructions:
  • Prepare the 20cm square cake pan by greasing it and lining it with baking paper. Cook rice in a rice cooker by adding 375ml (1½ cups) water, covering with a lid, and setting to cook. Once cooked, allow the rice to cool until just warm.
  • Mix together the vinegar, sugar, and salt until well combined. Press the mixture into a prepared tray. Cover with a piece of baking paper and gently press the rice mixture into the tin. Chill in the fridge for 1 hour. In a separate small bowl, mix the canola oil and sesame oil together.
  • Transfer the rice onto a chopping board and slice into 18 rectangles. Place the rectangles on a baking tray and generously brush each one with the flavorful oil mixture. Air fry in batches at 200C for 6 minutes, remembering to flip halfway through, until they are beautifully crisp and golden on all sides.
  • In a bowl, mix together mayonnaise, sour cream, tomato, and Worcestershire sauce. Stir in a splash of lemon juice and a few drops of Tabasco, if desired, to your liking.
  • Place a slice of avocado on each crispy rice piece, top with a prawn, drizzle sauce, and sprinkle chives before serving.

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