Prawn Sushi
Elevate your sushi night with this tantalizing Prawn Sushi recipe, perfect for seafood lovers and Japanese cuisine enthusiasts! Featuring tender prawns paired with fluffy sushi rice seasoned with a blend of rice vinegar, sugar, and salt, these rolls are a symphony of delicate flavors and textures. Wrapped in crisp nori sheets and accented by a touch of spicy wasabi, this homemade sushi is both satisfying and surprisingly simple to create. With easy-to-follow instructions and a quick preparation time, this recipe will have you rolling restaurant-quality sushi in no time. Serve with soy sauce and extra wasabi to complete your delectable sushi experience. Ideal for anyone seeking an authentic sushi recipe, this dish will surely become a favorite in your kitchen.
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Recipe Information
Ingredients
- 300 grams Sushi rice
- 3 tablespoons Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 200 grams Large prawns
- 5 sheets Nori sheets
- 1 tube Wasabi paste
- 1 bottle Soy sauce
Instructions
Rinse the sushi rice in cold water until the water runs clear, then drain well.
Cook the rice according to package instructions or using a rice cooker. Once cooked, let it sit covered for 10 minutes.
Mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Allow to cool slightly.
Transfer the cooked rice to a large bowl and gradually fold in the vinegar mixture, using a wooden spoon or rice paddle, to ensure the rice is well coated. Let it cool to room temperature.
Meanwhile, bring a small pot of water to a boil. Add the prawns and cook for 2-4 minutes or until they turn pink and opaque. Drain and cool under cold running water.
Peel and devein the prawns if not already done. Slice them in half lengthwise.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your fingers with water to prevent sticking, and spread a thin layer of cooled rice, maintaining a border of about 1 inch at the top edge.
Smear a small amount of wasabi paste across the rice if desired. Arrange prawn halves across the center of the rice.
Lift the edge of the sushi mat closest to you, and roll the nori over the filling, pressing firmly with each roll using the mat.
Seal the roll by moistening the exposed nori edge with water and pressing it in place.
Repeat with remaining nori, rice, and prawns.
Once rolled, slice each roll into 6-8 pieces using a sharp, damp knife.
Serve with soy sauce and additional wasabi if desired.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 11375 mg | 495% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 31.7 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
