Main ingredients Prawns, Sushi rice, Egg, Drinking soda, Refined flour, Oil, Nori sheet, Cabbage, Avocado, Carrot, Sriracha mayo Cuisine Japanese Course Starters Prep time 15-20 minutes Cook time 5-10 minutes Serve 4 Taste Savoury Level of cooking Moderate Others Non vegetarian Ingredients 8 medium prawns, peeled and and deveined, tails intact 2 cups cooked sushi rice 1 egg ¾ cup drinking soda 1½ tablespoons refined flour (maida) Salt to taste Oil for deep frying 1 nori sheet ¼ medium cabbage, shredded 8-10 avocado slices ¼ medium carrot, peeled and cut into thin strips Sriracha mayo to drizzle Pickled ginger for serving Wasabi paste for serving Japanese soy sauce for serving Method Give small slits on both the sides of the prawns without cutting through. Break egg into a bowl, add drinking soda and whisk well. Add refined flour and salt and whisk well. Heat sufficient oil in a kadai. Dip the prawns in the egg mixture, slide into hot oil and deep-fry in hot oil till golden brown and crisp. Drain on absorbent paper. Place a sushi mat on the worktop and keep a nori sheet on top. Apply some water on your palms, take some sushi rice and spread evenly leaving a little space on the edges. Arrange 2 prawns over the rice on each nori sheet and sprinkle cabbage on top. Arrange avocado slices and carrot strips on top. Drizzle sriracha mayo and roll tightly. Slice and serve with pickled ginger, wasabi paste and Japanese soy sauce.