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Photo of Prawn and cucumber sushi by WW

Prawn and cucumber sushi

10
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Take your tastebuds to Tokyo with these fabulously fresh sushi rolls. Once you've got the basic ingredients, you can whip these up whenever a craving sets in

Ingredients

Sushi rice, dry (koshihikari)

270 g, (1½ cup)

Rice wine vinegar

2 tbs

Caster sugar

2 tsp

Light whole egg mayonnaise

2 tbs

Wasabi paste

10 g, (2 tsp)

Dried nori seeweed

4 sheet(s), (4 nori sheets)

Raw peeled prawns

210 g, (Buy 500g), cooked, tails removed

Green shallot(s)

1 individual, thinly sliced

Lebanese cucumber

1 medium, cut into matchsticks

Soy sauce

1 tbs, to serve

Pickled ginger

20 g, (1 tbs)

Instructions

  1. Cook rice following packet instructions. Drain. Place rice on a large tray. Add vinegar and sugar. Using a large flat wooden spoon or plastic spatula, lift and turn rice continuously until almost cool. Cover rice with a damp cloth.
  2. Combine mayonnaise and wasabi in a small bowl.
  3. Place 1 nori sheet, shiny-side down, on a damp sushi mat. Using damp fingers, spread ¾ cup rice mixture over nori, leaving a 2cm border at 1 short end. Spread one-quarter of the mayonnaise mixture over centre of rice. Top with one-quarter of the prawns, shallot and cucumber. Using the sushi mat, roll firmly to enclose filling. Cut roll into 6 pieces. Place on a serving platter.
  4. Repeat with remaining nori sheets, rice, mayonnaise mixture, prawns, shallot and cucumber to make 24 pieces. Serve sushi with soy sauce and pickled ginger.

Notes

SERVING SUGGESTION: steamed bok choy or gai lan (Chinese broccoli).

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