Prawn Tempura Hosomaki Roll

Prawn Tempura Hosomaki Roll

Prawn tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil.

  • 30 mins
  • Easy
  • Main
  • 1-2 Servings


For 4 Hosomaki rolls

  • 300g prepared Yutaka Sushi Rice
  • 12 prawn tempura
  • 5g coriander leaves
  • 2 sheets Yutaka Sushi Nori, cut into half

To serve with:

  • 2 tbsp sweet chilli sauce
  • 2 tsp lime juice


To Make Hosomaki Rolls

Place a bamboo mat on a clean surface.

  1. Cut the nori sheet in half, along the lines on the nori, then place at the front of the bamboo mat. *The rough side of the nori should be face up.
  2. Wet your hand in water to stop the rice sticking to your hand. *It makes it much easier to handle the rice.
  3. Spread a lemon sized handful of the cooked rice (approx. 75g-85g) in a thin layer as evenly as possible over the nori, leaving a 2cm gap at the top edge of the nori as you will need this to seal the roll.
  4. Make a groove in the middle of the sushi rice and place the fillings side by side in a horizontal line along the groove.
  5. Start rolling the nori carefully and evenly around the fillings in the middle as so that the edge of the bottom nori can meet the edge of the rice on top, using the mat to help shape it, rolling away from you and pressing firmly.
  6. Once the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it keeps its shape.

To Cut the Roll into 6 pieces

  1. Using a very sharp knife, cut the roll in half.
  2. Cut the 2 halves into 3 even lengths, making 6 sushi rolls.
  3. Wash or wipe with a wet towel the knife after cutting each roll to prevent the rice from sticking to it and to ensure a cleaner cut
  4. Serve with soy sauce and wasabi paste or suggested sauces. Eat sushi ginger between sushi rolls to cleanse the palate.

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