Prawn and cucumber sushi
10
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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