INGREDIENTS

For the rice:

• 200 g sushi rice or jasmine rice
• 220 ml water
• 1 tbsp rice vinegar
• Salt

For the filling

• 1 pack 7 THALASSES Tempura Shrimp
• 1 small avocado, sliced
• 1 small cucumber, thinly sliced
• 1-2 spring onions, finely chopped
• 1 tbsp sesame seeds (white or mixed)

For the spicy mayo

• 120 g mayonnaise
• 1 tbsp sriracha (or less, depending on your preferred spice level)
• 1 tsp lime juice

For serving

• Soy sauce
• Extra sesame seeds
• Lime wedges

METHOD

1. Rinse the rice under cold running water until the water runs almost clear. Cook it with the water according to the package instructions.
2. While the rice is still warm, season it with the rice vinegar and a pinch of salt. Gently mix and leave it to cool completely.
3. Fry the 7 THALASSES Tempura Shrimp until golden brown and crispy. Transfer to a plate lined with paper towels.
4. Line a small baking dish or container with plastic wrap. Spread the cooled rice evenly, pressing it down gently to a thickness of about 1.5–2 cm. Leave it to set for a few minutes.
5. Cut the rice into approximately 10 bite-sized squares. Top each square with a slice of avocado, a slice of cucumber, a drizzle of spicy mayo, and one tempura shrimp.
6. Garnish with the chopped spring onions and sesame seeds.
7. Serve immediately with soy sauce on the side and lime wedges.