Tiger Prawn with Yuzu Mayo Inari ゆずマヨ稲荷とタイガーエビ

How to make Tiger Prawn with Yuzu Mayo Inari Recipe - Known as kuruma ebi in Japanese, tiger prawn shrimp ar e impressive in size, color and taste. They are perfect for sushi.

MAKES 4 PIECES

Ingredients:
2 tiger prawn shrimps, cooked and shelled
1 asparagus spear, blanched
¼ teaspoon spicy mayonnaise
1 heaped teaspoon tobiko (flying fish roe)
2 drops yuzu juice
2 whole inari (deep-fried tofu pockets)
½ cup sushi rice
½ teaspoon black tobiko (flying fish roe)
Finely sliced scallions, for garnish
Sliced hot pepper, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Chop the tiger prawns into ¼-inch cubes and the asparagus into ½-inch cubes (Fig. a).

2. In a small bowl, combine the tiger prawn cubes, asparagus cubes, spicy mayonnaise and tobiko (Fig. b).

3. Add the yuzu juice and mix well (Fig. c).

4. Place the inari on your cutting board. Roll a chopstick back and forth on top of the inari to loosen it (Fig. d).

5. Cut the inari in half and open each side. Gently stuff about 2 tablespoons of rice into each half. Flatten the top of the rice with your fingers.

6. Arrange about one-quarter of the prawn mixture evenly on top of the rice and top with black tobiko, scallions and hot pepper slices.

7. Repeat to make the rest of the sushi. Serve with wasabi, gari and soy sauce.

Tiger Prawn with Yuzu Mayo Inari ゆずマヨ稲荷とタイガーエビ