Ingredients

150 g sushi rice, 40 ml sushi vinegar (available at Oriental product shops), 4 very small carrots, ½ avocado, 3 thin green asparagus, 2 spoonfuls of sesame, 1 leaf of nori algae, 2 spoonfuls of mayonnaise. For the fried prawns: 2 prawns, 2 spoonfuls of tempura flour, 100 ml olive oil. For the Japanese omelette: 2 eggs, 1 teaspoonful of sugar ,1 teaspoonful of soya sauce

Preparation

Put the rice in a small saucepan with double volume of water, cover and boil over a low heat until water evaporates. Add some sushi vinegar, mix and leave it to get lukewarm. Boil the asparagus and carrots for 2 minutes. Mix the tempura flour with 2 spoonfuls of water in order to get some flat dough. Submerge the prawns in the tempura dough and fry them in very hot oil for less than 1 minute. Remove and let them to drain on absorbent paper. How to cook the omelette: Beat the eggs with some sugar and soya sauce. Pour into a nonstick pan and curdle both sides. Spread a 1 cm rice layer on the Futo-makisu and cover with the nori algae. Put the prawns, pieces of avocado, omelette strips, carrot and the asparagus on it. Spread some mayonnaise on the prawns. Roll these ingredients with the Futo-makisu and remove it, roll it on a surface covered with sesame, then cut the roll into 2 cm slices with a sharp knife and serve it on a dish decorated with mayonnaise lines (Lékué’s decopen can be used) and with a bit of soya sauce.