Prawn Sushi Roll
Transform your kitchen into a sushi haven with this elegant Prawn Sushi Roll recipe—perfect for both beginners and seasoned sushi enthusiasts! Featuring tender sushi rice seasoned with a harmonious blend of rice vinegar, sugar, and salt, these rolls come to life with succulent cooked prawns, crisp cucumber strips, and creamy avocado slices wrapped in earthy nori. Crafted with the help of a bamboo sushi mat for perfectly rolled slices, this recipe guarantees restaurant-quality sushi right at home. Serve these irresistible rolls with soy sauce, fiery wasabi paste, and tangy pickled ginger for a complete flavor experience. Ready in just under an hour, this homemade sushi masterpiece is sure to impress at your next gathering or quiet dinner for two. Keywords: prawn sushi roll recipe, homemade sushi, sushi rice, shrimp sushi, nori rolls.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets (dried seaweed)
- 12 large Cooked prawns
- 1 medium Cucumber
- 1 ripe Avocado
- 4 tablespoons Soy sauce
- 2 teaspoons Wasabi paste
- 4 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until the water is absorbed and the rice is tender.
Remove from heat and let the rice stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and add the vinegar mixture. Gently fold the rice with a wooden spatula to cool it down and evenly distribute the seasoning.
Cut the cucumber into thin strips, removing any seeds. Slice the avocado in half, remove the pit, and cut into thin slices.
Place a bamboo sushi mat on a clean surface and cover with plastic wrap to prevent sticking. Lay a nori sheet, shiny side down, on the mat.
Spread about 1/4 of the seasoned sushi rice over two-thirds of the nori sheet, leaving the top third empty.
Arrange 3 cooked prawns, cucumber strips, and a few avocado slices horizontally across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, carefully lift the bottom edge of the nori. Roll it over the filling, pressing gently to shape the roll. Continue to roll until you reach the end of the nori sheet; apply gentle pressure to secure.
Repeat with the remaining ingredients to make 3 more rolls.
Slice each roll into 6 pieces using a sharp, wet knife. Clean the knife with a damp cloth between cuts to ensure clean slices.
Serve the prawn sushi rolls with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1715 mg | 36% | |
*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.
