Ingredients:
- 80g of sushi rice, cooked and seasoned
- 1 nori sheet
- 20g of cucumber
- 20g of crab meat
Passion fruit mayo:
- 100g of Kewpie mayonnaise, or home-made mayonnaise. Mix with:
- 2 tblsps of passion fruit juice
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- Black tenkasu:
- 50g of tempura flour
- 5g of charcoal
150ml of wateroil, for deep-frying
Black tenkasu
- Mix tempura flour, charcoal and water together until smooth and clump-free, before placing in the fridge, heat oil.
- Once it’s up to temperature, splash small drops of the tenkasu batter in, removing them when they are crispy and golden. Set aside on some kitchen roll to drain the excess oil
- Cover your sushi mat with sushi rice, placing the sheet of nori over the top . Add the sliced cucumber and roll tight. Coat the whole roll with the black tenkasu crispy bits before cutting the roll into 8 pieces. Stand each piece on its base
- Spoon a portion of the crab meat on top of each one
- Finish the dish with the passion fruit Kewpie mayo to garnish, and serve with pickled ginger and wasabi