• 200 g fried ebi (pre-cooked)
  
• 1 cup sushi rice, cooked and seasoned
  
• Furikake
  
• 1 cucumber, julienned
  
• 50 ml mirin
  
• 50 ml rice vinegar
  
• 15 g sugar
  
• Sesame seeds
  
• Sweet chilli sauce
• Green onions, julienned

Preparation

Mix myrrh, rice vinegar, sugar and sesame seeds in a bowl; add julienned cucumber and marinate for 30 minutes. Heat a frying pan with sunflower or rapeseed oil to 175C.

Cooking method

Prepare a bowl of sushi rice, gently pat the pickled cucumbers dry with a napkin and fry the panko shrimp until browned.

Presentation

Nestle pickled cucumbers and add over rice, top with panko shrimp. Match the flavours with the sweet chilli sauce and add sesame seeds and green onions for garnish. Enjoy!