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

 

  1. To make the pickled cucumber, place the sugar, vinegar and salt in a non-metallic bowl and stir until dissolved. Add the cucumber and stir to combine. Set aside.
  2. Place the rice and water in a saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes. Remove from the heat and set aside for 10 minutes or until the rice is cooked. Place the vinegar, sugar and salt in a non-metallic bowl and stir until dissolved. Spread the rice over the base of a large, shallow non-metallic dish and sprinkle with the vinegar mixture.
  3. Stir with a spatula for 5 minutes or until cool to the touch. Line a 20cm x 30cm cake tin with plastic wrap. Line the base of the tin with the prawns. Top with the rice and press down firmly. Place a sheet of non-stick baking paper on top and fold over the plastic wrap to enclose. Place a piece of cardboard on top and weigh down with cans. Refrigerate for 1 hour. Turn out, slice and serve with wasabi, soy sauce and the pickled cucumber. Serves 6.

 

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER