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Prawn katsu sushi bowl

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Ingredients

Adjust Servings:

	150g sushi rice
	1 tbsp rice vinegar
	1 tsp sugar
	40g panko breadcrumbs
	1 tsp tandoori curry powder
	Olive oil spray, for baking
	1 nori sheet, cut into thin strips
	60g frozen edamame beans
	FOR THE CURRY SAUCE
	1/2 tbsp vegetable oil
	1 small onion, finely chopped
	1 large garlic clove, crushed
	1 green chilli, seeds removed and finely chopped
	1 tbsp tandoori curry powder
	1/4 tsp ground fenugreek
	1 tsp plain flour
	200ml semi-skimmed milk
	TO SERVE
	2 tsp black sesame seeds
	1/2 mango, peeled and cut into 1cm dices
	1/4 cucumber, cut into thin slices
	2 spring onions, thinly shredded
	1 medium carrot, peeled and cut into thin matchsticks
	6 radishes, thinly sliced
	250g cooked king prawns

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Prawn katsu sushi bowl

Name: Prawn katsu sushi bowl
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: sushi rice: 150g; rice vinegar: 1 tbsp; sugar: 1 tsp; panko breadcrumbs: 40g; tandoori curry powder: 1 tsp; Olive oil spray, for baking; nori sheet, cut into thin strips: 1; frozen edamame beans: 60g; vegetable oil: 1/2 tbsp; small onion, finely chopped: 1; large garlic clove, crushed: 1; green chilli, seeds removed and finely chopped: 1; tandoori curry powder: 1 tbsp; ground fenugreek: 1/4 tsp; plain flour: 1 tsp; semi-skimmed milk: 200ml; black sesame seeds: 2 tsp; mango, peeled and cut into 1cm dices: 1/2; cucumber, cut into thin slices: 1/4; spring onions, thinly shredded: 2; medium carrot, peeled and cut into thin matchsticks: 1; radishes, thinly sliced: 6; cooked king prawns: 250g

Inspired by a prawn katsu curry, this deconstructed, high-in-protein sushi bowl is full of goodies and far less time consuming than rolling your own sushi. The curry sauce goes with any protein and uses a lot of techniques you'd use to make a béchamel sauce.

Features:

Cuisine:

Japanese

30 Mins
Serves 2
Easy

Ingredients

150g sushi rice
1 tbsp rice vinegar
1 tsp sugar
40g panko breadcrumbs
1 tsp tandoori curry powder
Olive oil spray, for baking
1 nori sheet, cut into thin strips
60g frozen edamame beans
FOR THE CURRY SAUCE
1/2 tbsp vegetable oil
1 small onion, finely chopped
1 large garlic clove, crushed
1 green chilli, seeds removed and finely chopped
1 tbsp tandoori curry powder
1/4 tsp ground fenugreek
1 tsp plain flour
200ml semi-skimmed milk
TO SERVE
2 tsp black sesame seeds
1/2 mango, peeled and cut into 1cm dices
1/4 cucumber, cut into thin slices
2 spring onions, thinly shredded
1 medium carrot, peeled and cut into thin matchsticks
6 radishes, thinly sliced
250g cooked king prawns

Directions

Cook the sushi rice according to pack instructions. Once cooked, drain the sushi rice if necessary and spread out on a plate. Pour over the rice vinegar and sugar and mix well. Cover with a tea towel and set aside.
Spread the panko breadcrumbs out on a baking tray and stir in the curry powder. Season with salt and pepper and spray with olive oil. Bake in a preheated oven at 200C for 8-10 minutes.
Once the breadcrumbs are golden and crisp, remove the tray from the oven and set aside. Turn the oven down to 160C and place the nori strips on a separate lined baking tray. Lightly brush with olive oil and bake for 15 minutes or until crisp. Return the breadcrumbs to the oven for the last 2 minutes to reheat.
To make the curry sauce, heat the vegetable oil in a small saucepan over a medium heat. Add the onion and sauté for 8-10 minutes until soft and translucent. Add the garlic and green chilli and cook for 1 minute more.
Stir in the tandoori curry powder with the ground fenugreek and plain flour and stir-fry for 2 minutes to remove the raw taste of the flour.
Gradually add the milk, stirring constantly, to thicken the curry sauce. Leave to blip away on a low heat while you bring a small pan of water to the boil and cook the edamame beans for 3 minutes or until tender. Drain, refresh under cold water and set aside.
Blend the curry sauce until smooth using a stick blender and season to taste.
Divide the sushi rice between bowls and scatter with black sesame seeds. Top with the mango chunks, cucumber slices, spring onion, carrot, radishes, edamame beans and king prawns. Sprinkle the breadcrumbs over the prawns and serve with the curry sauce on the side.