Prawn & Avocado Sushi Rolls

METHOD

Step 1

Prepare sushi rice according to packet instructions then place hot rice into a large, shallow bowl and set aside to cool for a few minutes.

Step 2

Meanwhile, combine rice vinegar, caster sugar and salt in a bowl or jug. Stir until sugar and salt has dissolved.

Step 3

Gradually fold rice vinegar mixture into rice using a wooden spoon or rice spatula (Be careful not to mash the rice, instead use a folding/cutting motion to combine). Continue folding and fanning rice to cool at room temperature. Do not refrigerate.

Step 4

Place 1 nori sheet, shiny-side down, on a sushi mat wrapped in cling wrap (or a damp tea towel). Using damp fingers, spread ¼ of the cooled rice mixture over nori, leaving a 2cm border at the top short end.

Step 5

Add slices of avocado in a line, about ? of the way from the bottom of the nori sheet. Top with 3 x prawns.

Step 6

Using the sushi mat from the bottom edge, roll to enclose filling and firmly pack together. Continue until fully rolled. You may like to moisten the nori with some water at the end to seal the roll together.

Step 7

Cut roll into approximately 7 pieces. Repeat with remaining nori sheets, rice, prawns and avocado. Serve immediately with japanese mayonnaise, soy sauce, pickled ginger and wasabi.

Ingredients:

6 tbsp rice wine vinegar
4 tbsp caster sugar
2 cups sushi rice, uncooked
1 tsp salt
12 cooked Tassal Aussie Tiger Prawns, peeled and deveined (tails removed)
4 seaweed/nori sheets
½ avocado, sliced

To serve:
Kewpie Japanese mayonnaise
Soy sauce
Pickled ginger
Wasabi