Sushi with Prawns
Sushi with prawns is one of the easiest rolls to start with, because cooked prawns need no special handling and the filling is just cucumber and creamy avocado. The real work is the rice: rinsed well, cooked gently, seasoned with a sweet-sharp vinegar mixture and cooled to room temperature before rolling. This makes four maki rolls, 24 pieces in all, enough for two people. Allow about 75 minutes, including the cooling.
- Total
- 1 h 17 min
- Prep
- 35 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 620kcal
Choosing your ingredients
Sushi rice, nori sheets and rice vinegar are sold in the world foods aisle of most large supermarkets, such as Tesco, Sainsbury's or Waitrose. Look for rice labelled as sushi rice or Japanese short-grain, as it has the sticky texture rolls need. If you cannot find rice vinegar, use 2 tablespoons of white wine vinegar, which is slightly sharper.
Cooked, peeled king prawns from the fish counter or the chilled aisle are ideal. Pat them dry as in step 2, because water is what makes nori go limp.
How to prepare sushi with prawns
Tap a time to start a timer.
- Rinse and cook the rice Put the rice in a sieve and rinse it under cold running water, swirling it with your hand, until the water runs almost clear. Tip it into a saucepan with the 240ml water, cover, and bring to the boil. Turn the heat right down and simmer gently, still covered, for . Take the pan off the heat and leave it covered for .
- Prepare the fillings While the rice stands, halve and stone the avocado, peel it and cut it into thin strips. Cut the cucumber into thin batons about 19cm long, scooping out the watery seeds first. Pat the prawns very dry with kitchen paper and, if they are large, slice them in half lengthways.
- Season and cool the rice Stir the vinegar, sugar and salt together until the sugar dissolves. Tip the rice into the wide dish, pour over the mixture and fold it in with a spatula, using cutting strokes rather than stirring. Spread the rice out and leave it to cool to room temperature, about , covered with a damp cloth so it does not dry out.
- Assemble the rolls Wrap the bamboo mat in cling film and lay a nori sheet, shiny side down, on top. With damp hands, press a quarter of the rice (about 110g) over the nori in an even layer, leaving a 2cm strip bare at the far edge. Lay a line of cucumber, avocado and prawns across the middle of the rice.
- Roll Lift the edge of the mat nearest to you and roll the nori over the filling, tucking it in tightly. Squeeze gently along the length of the mat, then brush the bare strip with a little water and finish rolling to seal. Make the other 3 rolls the same way.
- Slice and serve With a very sharp knife, wiped with a damp cloth between cuts, slice each roll into 6 pieces. Serve straight away with the soy sauce, and wasabi and pickled ginger if you like.
What to serve with sushi
Put out a small dish of soy sauce for dipping, with a dab of wasabi and some pickled ginger on the side. A bowl of miso soup or a cucumber salad turns it into a fuller meal.
Once you have the method, you can switch the filling or shape the rice into nigiri, as in ebi sushi. If you would like the same ingredients without rolling, try a poke bowl with prawns.
Maki simply means rolled: these are nori-wrapped rolls, a Japanese format that is easy to make at home with cooked prawns.
Common problems and fixes for sushi with Prawns
- The rice sticks to your fingers.
- Keep a small bowl of cold water next to you and dip your fingers into it before you handle the rice, adding a splash of the rice vinegar if you like.
- The roll falls apart when you cut it.
- Too much filling or a loosely packed roll is the usual cause. Use no more than a quarter of the rice per sheet, keep the filling in a single line, and squeeze the rolled mat firmly before sealing.
- The nori turns soggy or chewy.
- Warm rice and wet prawns soften it. Make sure the rice has cooled to room temperature, pat the prawns dry in step 2, and roll just before eating.
Frequently asked questions about sushi with Prawns
Can you use frozen prawns for sushi with prawns?
Yes, as long as they are cooked, peeled prawns. Defrost them in the fridge overnight, drain well and pat dry before using. Do not use raw prawns for this recipe.
How long does homemade sushi keep?
It is best eaten on the day you make it. If you do have leftovers, put them in the fridge within an hour of cooking the rice, and eat them within 24 hours, because the rice hardens and cooked rice should not be kept long.
Can you make sushi without a bamboo mat?
Yes. Use a clean tea towel covered with cling film instead, and roll in the same way, pressing firmly to shape the roll.
Can you use ordinary rice?
No. Long-grain or basmati rice is not sticky enough to hold the roll together. Use sushi rice, which is sold in most supermarkets in the world foods aisle.
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