Dilmah Seven Star Tea

Prawns and Scallops with Perfect Ceylon Tea Sushi Rice

Food : Main Courses

Prawns and Scallops with Perfect Ceylon Tea Sushi Rice


  • 10 green tiger prawns, peeled leaving tail intact, deveined
  • 10 small scallops, halved widthways
  • Cervil leaves, to serve

Yuzu Mayonnaise

  • 1 cup kewpie mayonnaise
  • ¼ teaspoon green yuzu kosho (yuzu chilli paste)
  • 1½ teaspoons salted yuzu juice

Sushi Vinegar

  • 400ml rice vinegar (Siragiku Brand)
  • 250g castor sugar
  • 80g Salt
  • 3.5g kombu (kelp)

Sushi Rice

  • 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 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.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Perfect Ceylon Tea

Created by : Peter Kuruvita