About the Recipe
Nowadays, you can buy prepared prawn tempura (normally frozen) which you just cook in the oven. I used frozen prawn tempura and it makes this recipe both quicker and easier to create these cute little snacks.
Ingredients
240g / 8.5oz cooked rice
4 frozen prawn tempura
2 nori seaweed sheets
a few small green salad leaves
a little salt
1 tsp sugar
2 tsp soy sauce
1 sheet of cling film
Preparation
First, cook your rice. You’ll need 240g / 8.5oz of cooked rice to make 4 prawn tempura rice balls.
Cook 4 frozen prawn tempura in your oven according to the instruction on the packaging.
Fold and cut 2 sheets of nori into 3 strips each. You will only need 4 strips of nori so you can keep the leftovers in an airtight container for use another time.
To make the sauce, combine the sugar and soy sauce and mix well.
When the prawn tempura are ready, remove from the oven. Now you are ready to start making your prawn tempura musubi rice balls.
Lay the square of cling film on a small plate. Spoon 1/4 of the cooked rice onto the middle of the cling film. Give the rice a generous sprinkle of salt.
Place 1 or 2 small leaves onto the rice. Next place one prawn tempura onto the leaf/leaves. Now, gently wrap the rice and prawn tempura in the cling film and mold the rice into a triangle shape around the bottom of the prawn tempura.
Unwrap the cling film. Pour a little of the sweet soy sauce mixture onto the prawn tempura.
Next, take a nori strip and lay it over the musubi rice ball. Turn the rice ball over and remove the cling film. Fold the ends of the nori over and then gently place the finished prawn tempura musubi on a plate. Use a little pressure to flatten the bottom and this will make sure that the nori strip sticks to the bottom of the musubi.
Repeat three more times. Serve immediately.