Crispy prawn sushi bowls with sweet and spicy mayo

1 cup panko breadcrumbs

¼ cup plain flour

1 tbsp rice wine vinegar

1 tsp soy sauce

1 tbsp honey

1 cucumber

1 cup shredded coconut

1 avocado thinly sliced

½ cup mayo

1 cup sushi rice

1 tsp white sugar

nori

1 tbsp sriracha

olive oil

½ lime juiced

2 eggs

1 spring onion finely chopped

¼ cup sesame seeds

300 g raw prawns peeled and deveined

1 tsp sesame oil

Step 1

Cook your sushi rice according to the package instructions. when it’s ready, strain under cold water and stir through rice wine vinegar, sugar and sesame oil.

Step 2

In a small bowl, mix together the mayonnaise, honey, sriracha, soy sauce and lime juice. set aside.

Step 3

To a medium-sized shallow bowl, add the whisked eggs and to a second bowl add the coconut, panko, flour, sesame seeds, and a pinch each of salt and pepper. stir to combine.

Step 4

Coat each prawn in egg then dredge through the crumbs, pressing gently to adhere. place in the air fryer or on a prepared baking sheet. make sure not to crowd your pan, if necessary do 2 batches or use two baking sheets. lightly brush/drizzle the prawns with olive oil. cook for 12-15 minutes at 180 degrees c, until the prawns are cooked and crispy.

Step 5

To assemble the sushi bowls, divide the sushi rice, cucumber, avocado and spring onion among four bowls. top each bowl with the crispy prawns and drizzle with the sweet and spicy mayo. add some chopped nori and serve immediately.