Prawn nori-maki
Tip For an alternative filling, cut ½cm-thick slices of very fresh, skinned raw salmon fillet into ½cm-wide strips.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Sushi mat
- Saucepan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Kitchen towel
- Stove
- Pot
- Kitchen scale
- Fork
Ingredients
- a few ice cubes
- 5 tbsp rice vinegar
- 5 tbsp granulated sugar
- 4 tsp sea salt
- 250g Japanese sushi rice
- 325ml still mineral water (optional)
- 12 cooked and peeled jumbo king prawns
- 1 tsp rice vinegar
- 4 standard sheets nori
- wasabi paste, to taste
- Kikkoman’s Naturally Brewed Soy Sauce, to taste
- pickled ginger, to taste
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