Prawns and Scallops with Perfect Ceylon Tea Sushi Rice

Methods and Directions

• 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 aside 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.