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Crunchy prawns tempura maki

Serves: 4
Ingredients
. 350 gm sushi rice
. 280 gm fried tempura prawns, tail on
. 40 gm mayonnaise
. 40 gm spicy mayo
. 2 Nori sheets
. 20 gm black and white sesame seeds
. 15 gm crispy tempura flakes (tanuki)
For the garnish:
. Wasabi paste, pickled ginger, carrot flower, shredded radish, shredded carrot, soy sauce
For the Japanese rice:
. 200 gm shirakiku rice
. 400 ml water
. 50 ml sushi vinegar
For the sushi vinegar:
. 35 ml rice vinegar
. 15 gm sugar
. 6 gm salt
. 2 gm dashi kombu
For the fried tempura:
. 8 U-15 prawns
. 100 gm tempura flour
. 40 gm corn starch
. 180 ml sparkling water
. Salt and pepper to taste
For the spicy mayo:
. 15 gm mayonnaise
. 5 gm hot Sriracha sauce
. 5 ml lemon juice
Method
Dissolve the sugar and salt together and heat. Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used.
Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up. Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed.
Stir sushi vinegar into the cooked rice. Keep stirring; the rice will dry as it cools.
Make a batter of tempura flour, corn starch, sparkling water and salt and pepper.
Dip the cleaned prawns in the batter without coating the tails.
Deep-fry in oil till cooked and set aside.
Spread rice evenly on the nori sheet and sprinkle black and white sesame seeds over it.
Turn over and spread mayo lengthwise across the sheet.
Place two crispy fried tempura prawns, tail side out on the mayo and roll tightly.
Coat with crispy tempura flakes and slice into 8 equal pieces; add a little spicy mayo on each side.
Serve with the wasabi, pickle ginger, carrot flowers, and shredded carrot and radish with soy sauce on the side.