To prepare the rice: 1 cup coconut milk 1 cup water 1 cup basmati or jasmine Salt to taste 8 x Nori sheets 2 English cucumbers, cut into ribbons using a vegetable peeler For the veggies filling: 1 cucumber, julienne cut Carrots, julienne cut and sliced into ribbons Avo, cut into thin strips 3 spring onion stalks, thinly sliced For the meat fillings: 500g Prawns (medium sized) 2 cans tuna chunks, drained 100g biltong slices 100g roast chicken breast, shredded For the deep frying: 1/2 cups tempura flour for dusting 1 cup tempura flour for the batter 1 cup soda water Oil for deep frying
Step 1: How to prepare the rice: add the coconut milk and water to the pot and add the rice. Cook over a medium heat until the liquid begins to simmer. Reduce the heat to low before covering with a lid and allowing it to steam for another 25 minutes or until all the liquid has been dissolved. Fold the rice over and allow it to steam off the heat allowing any excess steam to evaporate off the rice. Thinly spread the rice out onto a baking tray and place in the fridge to cool the rice down and to remove more of the moisture. Allow the rice to completely cool before using it, overnight is best. Step 2: Prepare all the veggies: Using a veggie peeler cut thin ribbons out of the cucumber and well as some of the carrots. Use some of the carrot ribbons to cut thin julienne strips to use as part of the filling as well.