Sushi topped with prawns

Chirashi sushi with stir-fried chicken 497 of 534 California Rolls

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

World Cuisines 127

Specials 392

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

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.