材料
寿司米或日本米2杯（用3杯水煮熟）、
寿司醋3-4汤匙、EB老虎虾卷8只、
紫菜4片（寿司片）、
日本青瓜1条（去籽切薄片）、
红萝卜1条（切条）、
日本腌渍萝卜1片、沙拉菜
酱汁
蛋2粒（煮熟）、美乃滋¾碗、
红葱茸3汤匙、日本青瓜¼杯（剁碎）、
干洋荽1汤匙（随意）、柠檬汁1汤匙、
橄榄油2汤匙、盐和胡椒粉适量
做法
1．将全部酱汁材料混合后收入冰箱。
2．镬内热油，放入EB老虎虾卷炸至金黄色，捞起备用。
3．将紫菜放在在竹片上，放入1碗的饭铺好。
4．依序放入2只老虎虾卷、青瓜、红萝卜和腌渍萝卜
5．借助寿司帘卷起，将饭卷好压紧。
6．重复此动作至所有的材料完毕。
7．将寿司切成8片，面上淋入少许酱汁，配搭沙拉菜一起享用。
Ingredients
2 cups short grain/Japanese rice ( boil with 3 cups water )
3-4 tbsp sushi vinegar
8 pcs EB Tiger Prawn Roll
4 nori sheet ( sushi wrap )
1 pc Japanese cucumber ( remove seeds and thin strips )
1 pc carrot (thin strips
1 pc Japanese yellow pickle
Micro greens and salad leaves for garnishing
Sauce
2 eggs (hard boil) , ¾ cup mayonnaise,
3 tbsp chopped red onion,
¼ cup chopped Japanese cucumber,
¼ cup finely chopped carrots,
1 tbsp dried parsley (optional) ,
1 tbsp lemon juice, 2 tbsp olive oil,
Salt and black pepper to taste
Method
1. Mix all the sauce ingredients together and refrigerate.
2. Deep fry EB tiger prawn roll till golden brown. Set aside
3. Place the nori sheet onto a sushi bamboo mat. Spread 1 cup or more rice evenly over the nori sheet.
4. Place 2 pcs tiger prawn roll, cucumber, carrots and pickles at the first quarter of the rice.
5. Roll up and tighten with the bamboo mat. Remove and set aside
6. Repeat for the 3 other pieces.
7. Cut sushi roll into 8 pieces and plate up with sauce on side or on top. Garnish with micro greens or salad leaves.
