Yield: 6 servings
|12 larges||Cooked prawns|
|\N \N||Shelled; deveined, tails|
|\N \N||Left intact|
|2 teaspoons||Wasabi powder|
|125 grams||Sashimi; (fresh) tuna|
|1 \N||Sheet nori; (seaweed), cut Into|
|\N \N||; strips|
|\N \N||Soy sauce|
|1 \N||500 gram sho grain rice|
|4 tablespoons||Rice vinegar|
|2 tablespoons||Sweet sake or sherry|
1 . For the rice, wash several times in cold water and set aside to drain for 30 minutes. Place rice and water in a large saucepan and bring to the boil. Cover and cook, without stirring, over a low heat for 15 minutes.
Remove pan from heat and set aside for 10 minutes.
2. Place vinegar, sake, sugar and salt in a small saucepan and bring to the boil. Remove pan from heat and set aside to cool.
3. Turn rice out into a large shallow dish, pour over vinegar mixture and toss gently until rice has cooled to room temperature. Take a tablespoon of rice in your hand and gently squeeze it to form a neat oval. Repeat with remaining rice to make 24 ovals.
4. Split prawns on the underside taking care not to cut all the way through and flatten them out. Mix wasabi powder with a few drops of water to make a smooth paste and dab a little on each rice oval. Top 12 rice ovals with prawns.
5. Cut tuna into 12 2x4cm strips 5 mm thick. Top remaining rice ovals with tuna strips. Wrap a strip of nori (seaweed), if you're using it, around each sushi. Serve sushi with soy sauce for dipping.
NOTES : Makes 24
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.