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Photo of Prawn and cucumber sushi by WW

Prawn and cucumber sushi

Total Time
35 min
20 min
15 min
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


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)


  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.


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