prawn sushi with pickled cucumber
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prawn sushi with pickled cucumber
  • 2 cups (400g) sushi rice
  • 3 cups water
  • ⅓ cup (80ml) rice wine vinegar
  • 2 tablespoons caster (superfine) sugar
  • ½ teaspoon table salt
  • 400g cooked prawns (shrimp), peeled, tails removed and halved lengthways
  • wasabi paste and soy sauce, to serve

pickled cucumber

  • 2 tablespoons caster (superfine) sugar
  • ¼ cup (60ml) rice wine vinegar
  • ½ teaspoon table salt
  • 3 Lebanese cucumbers, thinly sliced