1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SHRIMP TEMPURA, cooked according to package directions
1 (250 g) pc ripe mango, cut into thin strips
1 pc cucumber, cut into thin strips

Sushi Rice

2 tbsp rice vinegar
2 tbsp sugar
1 tsp iodized fine salt
4 cups cooked rice


1 tsp wasabi
3 tbsp light soy sauce
3 tbsp Japanese mayonnaise


  1. Make sushi rice by combining rice vinegar, sugar and salt in a bowl. Mix well until sugar and salt have dissolved. Mix with rice.
  2. On a plate lined with a nori sheet, place a small amount of rice in the center and flatten out up to the edges to make a thin spread of rice, approximately 1/2 cm high.
  3. Place shrimp tempura on top of the rice. Add strips of mango and cucumber. Roll the top of the mat over and roll up the ingredients away from you, while keeping the roll tight.
  4. Before cutting, dampen knife with water. Cut each roll into 4 slices. Arrange on platter and serve with wasabi, soy sauce and mayonnaise.

Makes 5 servings.

(Yield: 10 rolls=40 slices/ 8 pc per serving)

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