Makes 20 pieces ( 4 rolls)





Uramaki is an inside-out roll, with nori inside and rice outside. This prawn tempura version is popular in restaurants – the nori prevents the vinegar in the rice and the oil in the tempura from touching each other. The unlikely combination of two opposing tastes makes a surprisingly delicious match.

INGREDIENTS:
¾ quantity vinegared rice
2 sheets nori seaweed
Pickled ginger, to serve
8 cocktail sticks or bamboo skewers
A sushi rolling mat (makisu) covered with clingfilm

Hand vinegar:
2 tablespoons Japanese rice vinegar
125 ml water

Tempura prawns:
8 large uncooked tiger prawn tails, 4 peeled completely, 4 left with tail fins intact, deveined
100 g plain flour, sifted
4 tablespoons sesame seeds, black or white
Salt
Sunflower oil, for frying

HOW TO MAKE:

1. Make the vinegared rice (sumeshi) and divided into 4. Mix the hand vinegar ingredients in a small bowl. Skewer a cocktail stick through each prawn from top to tail to prevent curling while cooking.
2. Cover one side of a sushi rolling mat (makisu) with clingfilm and put it on a dry cutting board, clingfilm side up.
3. Fill a wok or deep saucepan one-third full of oil and heat to 170C (340F) or until a cube of bread browns in about 60 seconds. To make the tempura batter, put 100 ml water in a bowl, sift the flour into the water and mix with a fork. One by one, dip the prawns in the batter, then fry in the hot oil for 3-4 minutes or until golden-brown. Remove and drain on kitchen paper and carefully remove and discard the cocktail sticks.
4. Put a nori on a completely dry cutting board. Dip your hands in the hand vinegar. Take a handful of the rice (2-3 heaped tablespoons) in your hands and make into a log shape. Put the rice in the centre of the nori. Using your fingers, spread it evenly all over, right to the edges. Sprinkle 1 tablespoon sesame seeds all over the rice.
5. Turn the whole thing over onto the clingfilm-covered mat.
6. Arrange 2 tempura prawns down the centre of the nori, with the tails sticking out at the ends (you can remove the tail fins if preffered).
7. Roll the mat. Remove from the mat and repeat to make 3 more rolls, using black or white sesame seeds.
8. Cut each roll into 5 pieces and arrange on a platter. Serve with pickled ginger and a little soy sauce in a small dish beside the platter or in small individual plates.