Shrimp, mango and lettuce temaki

Ingredients

For 1 serving

• Sushi rice80 g
• Nori seaweed2
• Shrimp110 g
• Mango60 g
• Lettuce20 g
• Rice vinegar1 tablespoon
• Mayonnaise1 teaspoon
• Sriracha1 teaspoon
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, eggs, shellfish, mustard,

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes. Transfer it to a wide bowl, season with the rice vinegar and a pinch of salt, folding it in, and let it cool to lukewarm.
3. Meanwhile peel the prawns, score them along the back and remove the dark vein; heat the groundnut oil in a frying pan over high heat and stir-fry them for 2 minutes, until pink and opaque. Salt them lightly and let them cool slightly.
4. Mix the mayonnaise with the sriracha; peel the mango and cut it into sticks, wash the lettuce and dry it well.
5. Cut the nori sheets in half; on each, put a spoonful of rice on the left half, then a lettuce leaf, prawns, mango and a drizzle of sauce, arranged diagonally.
6. Roll into a cone starting from the bottom corner and serve straight away, before the seaweed softens.