Sushi Tots

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  • 2 cups cooked sushi rice
  • 3 tbsp rice wine vinegar
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup flour
  • 3 eggs, beaten with a little milk
  • 2 cups panko breadcrumbs
  • 1 liter vegetable oil
  • 2 cups prawns
  • 1/4 cups cups sweet chilli sauce
  • 3/4 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, chopped


  1. Cook the sushi rice according to packet instructions and then season with rice wine vinegar, salt and sugar. Set aside to cool.
  2. When cold enough to handle shape into small tots and set on a baking sheet and leave in the fridge for half an hour.
  3. Preheat oil to 180°C/360°F. Dip each tot in flour, followed by egg and finally panko breadcrumbs, then deep fry for 3 minutes until golden and crispy.
  4. Mix prawns, sweet chilli, soy sauce and sesame oil and garlic together and grill for five minutes on high.
  5. Pile up the tots with prawns, sliced avocado and cover with wasabi mayo and sriracha sauce.