483 of 520
Sushi topped with prawns
Summer
Main courses
Rice
Seafood
Naturally Brewed Soy Sauce
Sushi & Sashimi Soy Sauce
Japanese
Sushi
Preparation time:
20 mins
Calorific value (per portion):
207 kJ / 49 kcal
Ingredients for 4 portions
- approx. 360g cooked and seasoned
- 20 large cooked prawns
- 1/2 tsp. wasabi paste
- 1 tbsp. mayonnaise
- 1 tbsp. caviar
- a little cress to garnish
- or Kikkoman sushi & sashimi soy sauce
Also: cling film
Preparation
Cut the prawns in half lengthways. Cut the cling film into squares and place half of the prawn halves on top of each square with the cut surface facing upwards. Form the sushi rice into 20 equal sized balls and put them on the prawns.
Spread a little wasabi paste on the rice balls and top with the other prawn halves so that each of the rice balls is sandwiched between two prawn halves. Close the cling film and press gently into little ‘medallions’.
Remove the sushi from the cling film, garnish with a dot of mayonnaise, caviar and cress and serve with soy sauce.
Used products in this recipe
Ingredients for 4 portions
- approx. 360g cooked and seasoned
- 20 large cooked prawns
- 1/2 tsp. wasabi paste
- 1 tbsp. mayonnaise
- 1 tbsp. caviar
- a little cress to garnish
- or Kikkoman sushi & sashimi soy sauce
Also: cling film