This Prawn sushi with avocado is light and fresh, easy to make and taste delicious. It's served cold and can be prepared in advance.
I love pairing prawns (shrimp) with avocado. They compliment each other perfectly. Especially when I wrap them in perfectly cooked and seasoned sushi rice and delicious seaweed.
Shrimp and avocado sushi makes a perfect lunch, dinner or afternoon tea snack. It's also great served at a party or at a picnic, and an excellent lunch box food.
When you are looking for a delicious sushi recipe that can be made easily, Look no further. This Prawn and avocado sushi recipe has it all!
This avocado shrimp sushi pairs well with a side of tempura using my tempura batter recipe.
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Ingredients for Sushi Prawn and avocado
The richness from the avocado pairs perfectly with the sweet succulent prawns (shrimp) in this impressive prawn and avocado sushi.
- Cooked and peeled prawns - wild caught
- Avocado - ripe but firm
- Sushi rice - short grain
- Sushizu (sushi vinegar)
- Nori sheets (Seaweed)
- Kewpie (QP) mayonnaise
You can buy Sushi vinegar at most fully stocked grocery stores but making it yourself is really easy and it taste way better. Use my recipe for an easy and great tasting Sushizu (sushi vinegar). Make sure you save leftover sushi vinegar because it last forever in a sealed container in the cupboard.
To serve:
- soy sauce
- wasabi
- pickled ginger
See recipe card for quantities.
Instructions how to make prawn sushi
There are 2 components to making this Prawn sushi recipe:
- Cooking and preparing the sushi rice
- Making the shrimp sushi roll
Cooking and preparing the sushi rice
- Step 1: Wash the rice in cold running water then drain the water off. Repeat this 3-5 times or until the water is clear and most of the starch are washed off.
- Step 2: Drain the washed rice in a colander and let sit for 20 minutes before cooking for best result.
- Step 3: Cook the rice according to the packets instructions. Spread the cooked rice out on to trays or large mixing bowls.
- Step 4: Carefully turn the rice over to steam off and cool down fast and even. Sprinkle over the seasoning at the same time while the rice is still hot.
Hint: While adding the vinegar, use a rice paddle (or spatula) to "cut" the rice or lift up and flip over a large section of rice rather than stirring, which prevents breaking the grains.
Making the shrimp sushi roll
5. Step 5: Wrap a sushi mat in cling wrap. Place a nori sheet, shiny side down, on top of the mat. Spread the rice evenly on top of the nori sheet, leaving a few mm on top of the nori.
6. Step 6: Place a line of prawns across the rice covered nori and a line of sliced avocado next to it. Squeeze a line of mayo on top of the prawns and avocado.
7. Step 7: Start from the bottom and roll the filling in to the nori and rice as tight as you can. Using the sushi mat to help you
8. Step 8: Put the sushi roll aside with the sealed side down to rest while you repeat the steps with the rest of the ingredients.
9. Step 9: Slice each roll into 8 slices with a sharp knife or you could just cut it in half for a hand roll.
10. Step 10: Serve the sushi with soy sauce, wasabi and pickled ginger
Hint: Use a water finger bowl to dip and wash your fingers regularly when spreading the rice out to prevent the rice from sticking to your fingers rather then the nori sheet.
Keep the knife wet when you cut the sushi roll to guarantee that you get a clean cut. Just rinse the knife under warm water before each cut to prevent rice from sticking to it.
Substitutions
If you cannot find Japanese short-grain rice, a medium-grain is the best substitute. Avoid using long-grain rice as it don't have the starch and won't stick together.
Variations
There are endless of filling variations and so many tasty options to choose from. Below are a few suggestions of other popular fillings:
- Raw or tempura fish slices
- Cucumber strips instead of avocado
- Chicken teriyaki - mix cooked shredded chicken or chicken pieces with teriyaki sauce
- Canned Tuna mixed with Kewpie (QP) mayonnaise and finely sliced spring onions
- Raw or tempura vegetable strips for a vegetarian option
See my teriyaki sauce recipe or tempura batter recipe on my website!
Equipment
- Colander
- Rice cooker or saucepan
- Trays
- rice spoon or wooden spoon
- sushi mat wrapped in cling film
- A sharp knife
- chopping board
Storage
Sushi is best eaten fresh and at room temperature. However it will last in the fridge covered up for 24 hours. Do not freeze.
Top Tip
Don't Overfill the rolls: Too much filling makes it hard to seal the roll.
Keep the roll firm and tight: A loose roll will fall apart when you cut it. Use the bamboo mat to squeeze gently when rolling to form a firm and tight cylinder.
Allow the sushi roll to rest before cutting: Let the roll rest for a couple of minutes to help the ingredients settle and the seaweed to soften slightly for easier slicing
FAQ
The best rice for sushi is short-grain Japanese rice
There could be a few different reasons why the rice turns out mushy. The main causes are:
Overcooked rice or rice cooked with too much water. Make sure you use the correct rice to water ratio.
Failing to wash the starch away before cooking the rice. Wash the rice until the water is running clear.
The rice did not cool down quick enough. Spread the rice out in thin layers and turn it over regularly to cool down quickly
The opportunities are endless, with so many tasty fillings to choose from. A few popular fillings are:
Raw or tempura fish, any other seafood
Cucumber strips and avocado slices. Other raw or tempura vegetable strips
Chicken teriyaki
Tinned tuna mixed with QP mayo
Avocado and prawns are an excellent combination and a great sushi filling, however you can easily substitute the avocado for long cucumber slices if you prefer or leave the avocado out entirely
Related
Looking for other prawn/shrimp recipes like this? Try these:
Salad Prawn, mango and avocado
Try this impressive prawn sushi at home. It’s light and fresh, easy to make and taste delicious. You won’t regret it!
Did you make this shrimp avocado sushi roll?
Please leave me a rating and comment below. I love to hear from you!
Prawn and avocado sushi
Ingredients
- 500 grams Cooked and peeled prawns wild caught
- 2 Avocado ripe but firm
- 5 cups Sushi rice short grain rice
- ⅓ cup Sushizu - sushi vinegar https://myselfsufficientfoodjourney.com/sushizu/
- 8 Nori sheets Seaweed
- Kewpie (QP) mayonnaise
Instructions
Cooking and preparing the sushi rice
- Wash the rice in cold running water then drain the water off. Repeat 3-5 times or until the water is clear and most of the starch are washed off.
- Drain the washed rice in a colander and let sit for 20 minutes before cooking for best result.
- Cook the rice according to the packets instructions. Spread the cooked rice out on to trays or large mixing bowls.
- Carefully turn the rice over to steam off and cool down fast and even. Sprinkle over the seasoning at the same time while the rice is still hot.
Making the sushi rolls
- Wrap a sushi mat in cling wrap. Place a nori sheet, shiny side down, on top of the mat. Spread the rice evenly on top of the nori sheet, leaving a few mm on top of the nori.
- Place a line of prawn across the rice covered nori and a line of sliced avocado next to it. Squeeze a line of mayo on top of the prawns and avocado.
- Start from the bottom and roll the filling in to the nori and rice as tight as you can. Using the sushi mat to help you
- Put the sushi roll aside with the sealed side down while you repeat the steps with the rest of the ingredients.
- Slice each roll into 8 slices with a sharp knife or you could just cut in half for a hand roll.
- Serve with soy, wasabi and pickled ginger
Notes
- While adding the vinegar to the rice, use a rice paddle (or spatula) to "cut" the rice or lift up and flip over a large section of rice rather than stirring, which prevents breaking the grains.
- Don't Overfill the rolls. This will make it hard to seal the roll.
- Keep the roll firm and tight. A loose roll will fall apart when you cut it. Use the bamboo mat to squeeze gently when rolling to form a firm and tight cylinder.
- Allow the sushi roll to rest before cutting: Let the roll rest for a couple of minutes to help the ingredients settle and the seaweed to soften slightly for easier slicing.
- Keep the knife wet when you cut the sushi roll to guarantee that you get a clean cut. Just rinse the knife under warm water before each cut to prevent rice sticking to it.
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