Cucumber Sushi with Smoked Salmon and Crispy Prawn

Steps

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1. 1
   Prepare the prawns: make 3–4 shallow cuts along the belly of each prawn, then gently press to flatten them so they stay straight when fried. Season lightly with salt.
   ▶ ≈0:06
2. 2
   Bread the prawns: coat each one successively in flour, beaten egg, and panko breadcrumbs, ensuring even coverage at each stage.
   ▶ ≈1:08
3. 3
   Make the cream filling: blend cream cheese and heavy cream together, add soy sauce, sesame oil, and a pinch of black pepper. Whisk gently with a whisk until the mixture becomes thicker and holds its shape, about 1 minute.
   ▶ ≈1:30
4. 4
   Slice the cucumber: use a mandoline to create long, even lengthwise slices that are thick enough to hold shape but thin enough not to tear. Select evenly-sized pieces of usable length.
   ▶ ≈2:28
5. 5
   Build the sushi base: use kitchen paper as a substitute for a bamboo mat. Lay overlapping cucumber slices on the paper so they form a continuous surface, then place another layer of paper on top.
   ▶ ≈3:35
6. 6
   Fry the prawns: heat the frying oil in a pan over medium heat. Fry the breadcrumbed prawns on all four sides until golden, crispy, and cooked through. Finish by adding a little butter for flavour. Drain on kitchen paper and cool slightly.
   ▶ ≈4:30
7. 7
   Assemble the sushi: spread a thin even layer of the cream filling over the cucumber slices. Layer on smoked salmon, then avocado slices. Add dabs of sriracha sauce for heat, then top with the cooled fried prawns.
   ▶ ≈6:10
8. 8
   Roll the sushi: fold the kitchen paper upward while gently pulling the cucumber pieces to ensure the filling is tightly enclosed. With each roll, gently pull to maintain tension. Complete the roll to form the finished piece.
   ▶ ≈8:30
9. 9
   Slice: place the sushi roll on a cutting board and start from the centre. Make an initial trim cut and discard, then slice through using a gentle sawing motion, letting the knife do the work without pressing down.
   ▶ ≈9:40
10. 10
    Plate and serve: arrange the cucumber sushi slices on a plate. Optionally top with a small dollop of cream filling and a sprinkle of sesame seeds. Serve immediately for best flavour.
    ▶ ≈10:10