Prawn and avocado sushi
This prawn and avocado sushi is a great and popular dish for summer. It’s light and fresh, easy to make and taste delicious. It's served cold and can be prepared in advance making it a great party and lunch box food.
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.
