When making the sushi, wet your hands so the rice does not stick them. Try to make them to order.
10 green tiger prawns, peeled leaving tail intact, deveined
10 small scallops, halved widthways
Cervil leaves, to serve
1 cup kewpie mayonnaise
¼ teaspoon green yuzu kosho (yuzu chile paste)
1½ teaspoons salted yuzu juice
400ml rice vinegar (Siragiku Brand)
250g caster sugar
3.5g kombu (kelp)
1kg Japanese sushi rice
1.25 litres water, plus extra to soak
2 Dilmah Perfect Ceylon Tea bags
To make the yuzu mayonnaise, combine the mayonnaise, green yuzu kosho and salted yuzu juice in a small bowl. Set aside.
To make the sushi vinegar, combine the vinegar, sugar, salt and kombu in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar and salt dissolve. Remove from heat and set aside to cool completely. Strain through a fine sieve. Set aside.
To make the sushi rice, rinse rice under cold running water until water runs clear. Place rice in a large bowl and cover with cold water. Set aside for 35 minutes to soak. Drain well. Place in a saucepan with water and place over high heat. Bring to the boil. Reduce heat to very low and cook, covered, for 10 minutes or until water is absorbed and rice is tender. Remove from heat and set aside, covered, for 10 minutes.
Transfer rice to a large bowl with 225ml of the sushi vinegar and Perfect Ceylon Tea leaves. Use a spatula to carefully fold vinegar mixture through the rice, fanning with spatula occasionally. Continue folding until well combined and rice is sticky. Set side to cool.
Use a small knife to cut down the back of the prawns, not cutting all the way through, to butterfly.
Using wet hands, shape tablespoonsful of sushi rice into oval shapes. Top with prawns and scallops. Spoon a little mayonnaise mixture over each sushi.
Use a small blow torch to caramelize the mayonnaise over each sushi. (Alternatively cook under preheated grill until caramelized.) Arrange on serving plate and top with cervil leaves. Serve immediately with soy sauce.