Prawn Tempura Rice Bowl

• Short Grain Rice(300 g)
• King Prawns(500 g)
• All-Purpose Flour(120 g)
• Cornflour(40 g)
• Baking Powder(1 tsp)
• Salt(1½ tsp)
• Rapeseed Oil(700 ml)
• Cucumber(1)
• Avocado(1)
• Green Onions(3)
• Nori(2)
• Soy sauce(4 tbsp)
• Rice Vinegar(2 tbsp)
• Mirin(1½ tbsp)
• White sugar(2 tsp)
• Sesame seeds(2 tsp)
• Lime(1)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Sushi Rice} until the water runs mostly clear. Add it to a saucepan with 450ml water and {Salt}. Bring to a boil, cover, reduce to low, and cook until tender.

   ~15 min

2. 2

   While the rice cooks, slice the {Cucumber}, dice the {Avocado}, thinly slice the {Scallions}, and cut the {Nori} into thin strips. In a small bowl, stir together {Soy sauce}, {Rice Vinegar}, {Mirin}, {White sugar}, and {Black pepper}.

   ~8 min

3. 3

   Drain the {Prawns} well and pat dry. In a bowl, whisk {All-Purpose Flour}, {Cornflour}, {Baking Powder}, and half of the sauce mixture to make a light batter, adding 120ml cold water until it is the texture of thin cream.

   ~5 min

4. 4

   Heat the {Vegetable oil} in a deep pan until shimmering, about 180°C. Dip the {Prawns} into the batter, fry in batches until pale golden and crisp, then transfer to a rack or plate lined with paper.

   ~8 min

5. 5

   Let the rice stand off the heat for 5 minutes, then fluff it gently. Divide the rice between bowls and arrange the {Cucumber}, {Avocado}, and tempura {Prawns} over and through the rice. Spoon over the remaining sauce.

   ~5 min

6. 6

   Finish with {Scallions}, {Nori}, {Sesame seeds}, and wedges of {Lime} for squeezing over the bowls. Serve right away while the tempura stays crisp.

   ~3 min