Energy Recipe

Rinse the sushi rice under cold water until the water runs clear (about 6–8 rinses) to remove excess starch.

Combine rinsed rice and 2.25 cups water into a rice cooker and cook according to the cooker instructions (or bring to a boil in a covered saucepan, reduce to low and simmer 18 minutes, then rest 10 minutes off heat).

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool slightly.

Transfer hot cooked rice to a wide wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to season and cool the rice to near room temperature. Cover with a damp towel to keep moist.

Pat prawns dry, devein and make 2 small shallow cuts on the underside to prevent curling. Leave tails on for presentation.

Make tempura batter: in a mixing bowl combine 1 cup flour and 2 tsp cornstarch. Add cold sparkling water (about 1 cup) and 4 small ice cubes. Gently mix once or twice — batter should be lumpy and cold; do not overmix.

Heat vegetable oil in a deep pot to 175–180°C (350–360°F). Test with a drop of batter which should sizzle and rise immediately.

Dredge prawns lightly in flour (optional) then dip into the batter, letting excess drip off. Carefully lower into hot oil and fry in batches until crisp and pale golden, about 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain. Keep warm.

If using pre-grilled unagi, slice into long strips roughly the length of your nori sheet. Pat dry.

Coat unagi strips lightly in a thin layer of flour or a quick egg wash (optional), then press into panko to fully coat.

Using the same oil heated to 175–180°C (350–360°F), fry panko-coated unagi strips briefly until golden and crisp, about 1–1.5 minutes. Remove and drain on a rack. Brush immediately with unagi (eel) sauce to glaze.

Combine diced sushi-grade tuna, 3 tbsp Japanese mayonnaise, 1.5 tbsp Sriracha, 0.5 tsp sesame oil, 0.5 tsp soy sauce and 1 tsp toasted sesame seeds in a bowl. Mix gently until well combined. Taste and adjust heat/salt to preference. Keep chilled until assembly.

Prepare work station

Place a bamboo rolling mat on a sheet of plastic wrap. Have a bowl of water and a clean damp towel nearby to wet your fingers.

Lay a half nori sheet shiny side down on the plastic-wrapped mat. With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1 cm (½ inch) strip at the top edge free of rice.

Sprinkle a little toasted sesame seeds and thinly sliced scallions across the rice surface (optional). Carefully flip the nori so the rice faces down and the nori side faces up (for inside-out roll).

Along the center of the nori (the side now facing up), arrange: 2 tempura prawns (tails extending toward one end), 1–2 strips of deep-fried unagi, 3–4 avocado slices, and a small handful of julienned cucumber. Add about 2 tbsp of spicy tuna distributed evenly along the length (do not overfill).

Using the mat, lift the edge nearest you and roll firmly but gently over the filling, tucking as you go, until you form a tight cylinder. Press the roll firmly with the mat for 10–15 seconds to shape.

Repeat to make the remaining rolls (you should end up with 4 rolls). Let rolls rest 5 minutes to settle.

With a very sharp knife dipped in water and wiped between cuts, slice each roll into 8–10 pieces. Clean the knife between cuts for neat slices.

Arrange slices on a platter. Drizzle unagi sauce and extra spicy mayo over the top in a crosshatch or lines. Garnish with microgreens or tobiko, extra toasted sesame seeds and pickled ginger and serve with wasabi on the side.

Serve immediately while the tempura and fried unagi remain crisp.