Prawn, avocado & egg sushi rolls
Burford Browns are wrapped with cucumber, avocado, prawns and a splash of
sesame oil in this easy sushi recipe. Enjoy with pickled ginger and wasabi.
Cook the sushi rice according to the packet instructions, then stir through the sugar and vinegar and leave to cool.
Meanwhile, crack the eggs into a bowl and whisk well with a little soy sauce. Place a medium sized frying pan on a medium heat and add a splash of sesame oil, then use a piece of kitchen roll to coat the frying pan. Pour in enough egg to coat the bottom of the pan in a thin layer. Draw a line through the mix with a spatula and swirl the egg round to cook it.
Sprinkle over a few sesame seeds and once the omelette is cooked through, carefully remove from the pan. Roll up onto a plate and unravel as one piece. You may need to make 2 omelettes.
Peel the avocado, de-stone and cut into slices, then peel, core and slice the cucumber into matchsticks.
Take one of the Nori sheets and spoon out around a quarter of the rice on to the sheet, allowing for an even 1cm border around the edge. Lay a piece of omelette over the rice, arrange a line of chopped prawns, avocado slices and cucumber down the middle.
Fold the bottom edge of the Nori over the rice and roll it all up firmly. Use a little water to seal the roll together, then roll in clingfilm and place in the fridge whilst you make the other 3 rolls. When ready to serve, slice each roll cleanly with a sharp knife and serve with pickled ginger, wasabi, extra sesame seeds and soya sauce for dipping.
300g sushi rice
1 teaspoon caster sugar
2 tablespoons rice wine vinegar
2 Clarence Court Burford Brown eggs
Soy sauce for dipping
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 medium, ripe avocado
¼ small cucumber
4 Nori sheets
100g cooked peeled prawns, roughly chopped and mixed with a generous squeeze of lime or yuzu juice
Pickled ginger, to serve
Wasabi, to serve