Green Dragon Recipe

Prepare prawns

Pat prawns dry. Make 3 shallow lengthwise cuts on the underside (to straighten) and gently press to flatten slightly. Lightly season with a pinch of salt. Set aside chilled.

Make tempura batter

In a bowl, whisk the egg with the chilled sparkling water until combined. Sift together flour, cornstarch, baking powder and salt into a separate bowl. Add dry mix to the egg mixture and stir lightly with chopsticks or a fork just until combined — lumps are fine. Keep batter cold (place bowl over ice if your kitchen is warm).

Fry prawns

Heat vegetable oil in a deep pot until it reaches 180°C (350°F). Lightly dust prawns with 1–2 tbs flour to help batter adhere. Dip each prawn into the batter to coat, then carefully lower into hot oil. Fry in batches (do not overcrowd) 2–3 minutes until pale golden and crisp. Remove to a paper towel–lined rack to drain. Keep warm in a low oven (90–100°C / 200–210°F) while you finish other components.

Season sushi rice

While prawns cook, combine rice vinegar, sugar and salt; stir until dissolved. Gently fold into warm cooked sushi rice with a wooden paddle, fanning to cool to room temperature. Rice should be glossy and slightly sticky.

Prepare avocado

Halve, pit and peel avocados. Slice each half into 6–8 thin slices. Toss slices gently with mayonnaise to lightly coat and prevent browning; keep a few slices aside for topping.

Roll sushi

Place a bamboo mat covered with plastic wrap on a board. Lay a nori sheet shiny side down. With wet hands, spread a thin even layer of seasoned rice over the nori, leaving a 2 cm (¾ inch) border at the far edge. Arrange a line of tempura prawns (3 per roll) across the rice near the near edge. Place avocado slices along the prawns. Using the mat, roll firmly but gently to form a tight cylinder. Repeat to make 4 rolls total. Lightly press and shape the roll, then set seam-side down.

Top with avocado

Thinly slice remaining avocado halves lengthwise for topping. Lay overlapping avocado slices along the top of each roll to create the 'Green Dragon' layered avocado pattern. Use a sharp wet knife to slice each roll into 8 pieces, wiping the knife between cuts for clean edges.

Finish and garnish

Drizzle spicy mayo and eel sauce over the sliced rolls as desired. Sprinkle toasted sesame seeds and top with microgreens. Serve with soy sauce, pickled ginger and wasabi on the side.

Using a mandoline or fine julienne peeler, cut the russet potato into very thin matchstick strips. Immediately place strips in a bowl of cold water and rinse to remove surface starch, then drain and pat completely dry with kitchen towels (very important to avoid oil splatter).

Heat 120 ml vegetable oil in a small deep skillet over medium-high heat until shimmering (170–180°C / 340–355°F). Working in small batches, fry the potato strings 1–2 minutes until light golden and crisp. Use a slotted spoon to transfer to paper towels and sprinkle with salt and black pepper while still hot. Keep crisp in a warm oven for assembly.

Arrange 6–8 sushi pieces per serving on a platter. Place a small nest of crispy potato strings atop or beside each roll for contrast and crunch. Drizzle additional sauces if desired and finish with microgreens. Serve immediately so tempura and potato garnish retain crispness.