Crispy Prawn Blossom Rolls Inspired by an old Yo! Sushi Favourite!
If, like me, you still miss Yo! Sushi’s iconic Blossom Rolls, this homemade version comes remarkably close. Crispy spicy prawns, creamy avocado, sweet chilli sauce and sriracha mayo are wrapped inside sushi rice and nori, then topped with crispy onions for plenty of crunch. They’re surprisingly easy to make at home and you can find everything you need in most supermarkets, from the sushi rice and nori sheets to the rolling mat and rice vinegar.
For an extra authentic touch, you can top them with spicy tuna just like Yo! did, but this recipe is delicious without it – i was always the cripsy prawns for me and we have also made it with crispy chicken for those of my children who prefer chicken to prawns!
Makes 16 to 20 Pieces
Ingredients
- 250g sushi rice
- Rice vinegar, prepared according to the packet instructions
- 4 nori sheets
- 1 pack spicy crispy prawns (from the frozen party food section of the supermarket)
- 1 ripe avocado, sliced
- 4 tbsp sweet chilli dipping sauce
- 4 tbsp sriracha mayonnaise, plus extra to serve
- Crispy fried onions, for topping
- Soy sauce, to serve
Equipment
- Bamboo sushi rolling mat
- Cling film
- Sharp knife
Method
Cook the Rice
Cook the sushi rice according to the packet instructions. Once cooked, season with the rice vinegar as directed and allow it to cool until just warm or room temperature.
Cook the Prawns
Cook the spicy crispy prawns according to the packet instructions until golden and crisp. Leave to cool slightly.
Prepare Your Rolling Mat
Wrap your bamboo sushi mat tightly in cling film. This makes rolling much easier and keeps everything neat.
Place a sheet of nori on the cling film-covered mat.
Build the Roll
With damp hands, spread an even layer of sushi rice over the entire nori sheet.
Carefully turn the sheet over so the rice side is facing down and the nori is on top.
Along the centre of the nori, add:
- A line of sweet chilli dipping sauce
- A line of sriracha mayonnaise
- Sliced avocado
- A row of crispy prawns
Roll
Using the mat, tightly roll everything together into a sushi roll.
The cling film will naturally wrap around the outside as you roll, helping keep its shape.
Twist the ends gently and place the roll into the fridge for around 1 hour to firm up.
Slice and Finish
Remove the cling film and, using a very sharp knife, slice the roll into bite-sized pieces.
Arrange on a serving platter and drizzle generously with extra sriracha mayonnaise.
Sprinkle over plenty of crispy fried onions for that signature crunch.
Serve
Serve immediately with soy sauce for dipping.
Top Tips
- Wet your knife between cuts for cleaner slices.
- If you enjoy extra heat, add more sriracha mayo before serving.
- For a restaurant-style presentation, drizzle the mayo in a zigzag pattern and finish with a scattering of sesame seeds.
- If you want to recreate the original even more closely, add a topping of spicy tuna before garnishing with the crispy onions.
These crispy prawn blossom rolls are the perfect homemade sushi treat. The contrast between crunchy prawns, creamy avocado, sweet chilli sauce and spicy mayo makes every bite packed with flavour, while the crispy onions add the finishing touch. They’re ideal for a Friday night fakeaway, sharing platter or an impressive homemade sushi feast.
