Lion King Recipe

Prepare tuna

Keep tuna chilled. Dice sushi-grade tuna into small 5 mm cubes using a very sharp knife. Return to bowl.

In the bowl with diced tuna add 3 tablespoons mayonnaise, 1 tablespoon Sriracha (adjust heat to taste), 1/2 teaspoon sesame oil, 1/2 teaspoon soy sauce, thinly sliced scallions, 1/2 teaspoon toasted sesame seeds and 1/2 teaspoon lime juice if using. Mix gently until combined but not mushy. Taste and adjust seasoning. Refrigerate until assembly.

Prep prawns

Make shallow slits along the underside of each prawn to straighten them; pat dry with paper towels. Lightly season with 1/4 teaspoon salt.

Make batter

In a bowl, whisk 1 large beaten egg with 1 cup ice-cold sparkling water. In a separate bowl, sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 teaspoon baking powder and 1/4 teaspoon salt. Pour wet mix into dry and mix very lightly with chopsticks or fork — lumps are fine. Keep batter cold by placing bowl over an ice bath.

Fry prawns

Heat vegetable oil in a deep pot to 180°C (350°F). Dip each prawn into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches 2–3 minutes until pale golden and crisp. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (about 90°C/200°F) if needed.

Cut and soak

Using a mandoline or julienne peeler, cut the russet potato into very thin matchstick strings. Place in bowl of cold water and wash until water runs clear to remove starch. Soak 10 minutes.

Dry and fry

Dry potato strings thoroughly in a clean kitchen towel. Heat 1/2 cup neutral oil in a small skillet over medium-high heat (or use deep oil at 175°C/350°F). Fry small handfuls, stirring constantly, until golden and crisp, about 2–4 minutes. Remove with a slotted spoon to paper towels. Season immediately with 1/2 tsp salt and 1/4 tsp black pepper. Keep crisp at room temperature.

Season rice

If using freshly cooked sushi rice (3 cups cooked), while still warm fold in 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt. Fan the rice lightly while folding to cool to near room temperature.

Prepare avocado

Slice the ripe avocado in half, remove pit, peel and thinly slice into lengthwise strips. Toss gently with a tiny pinch of salt and a drop of lime if desired.

Form base: On a serving plate or sushi-style boat, place a ring of seasoned sushi rice (use hands moistened with water and a little rice vinegar to shape). If using nori strips, place a strip around the rice ring for structure.

Layer avocado slices fanned across the rice so they slightly overlap and create a bed for the tuna and prawns.

Spoon the spicy tuna mixture onto the avocado bed, shaping it into a small mound.

Place 3–4 prawn tempura pieces standing or laid atop the spicy tuna and avocado as a focal element (arrange tails outward for visual effect).

Scatter a generous handful of crispy potato strings over and around the stack to add crunch and a ‘garnish crown’ look.

Drizzle 4 tablespoons spicy mayo in a decorative pattern and 2 tablespoons unagi or tonkatsu sauce over the tower. Garnish with microgreens or sliced scallions, pickled ginger and optional wasabi on the side.

Serve immediately so tempura and potato strings remain crisp.