Cooked Prawn Maki Rolls

Sushi rolls filled with cooked king prawns, creamy avocado, cucumber and Japanese mayonnaise.

TIME BREAKDOWN
Prep: 1h 10m
Cook: 25 min
Total: 1 hour 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 300g sushi rice
  • 360ml cold water
  • For the sushi vinegar: 3 tbsp rice vinegar
  • For the sushi vinegar: 1 tbsp caster sugar
  • For the sushi vinegar: 1/2 tsp fine salt
  • 4 sheets nori
  • 12 cooked peeled king prawns
  • 1 avocado, stoned, peeled and sliced
  • 1/2 cucumber, deseeded and cut into thin batons
  • 2 tbsp Japanese mayonnaise (such as Kewpie)
  • 2 tsp wasabi paste
  • A small bowl of water mixed with 1 tbsp rice vinegar, for wetting your hands
  • Light soy sauce, for dipping
  • Pickled sushi ginger, to serve

Method

  1. Rinse the rice in a sieve under cold running water, rubbing the grains gently, for about 2 minutes until the water runs almost clear. Drain, then put the rice in a lidded saucepan with the 360ml cold water and soak for 30 minutes.

  2. Bring to the boil over a high heat, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid. Remove from the heat and leave, covered, for 10 minutes.

  3. Meanwhile, stir the sushi vinegar ingredients together in a small bowl until the sugar and salt have dissolved, warming for 10 to 15 seconds in the microwave if needed.

  4. Tip the rice into a wide, non-metallic bowl, pour over the vinegar mixture and fold gently with a spatula using cutting strokes, fanning the rice as you go, for about 5 minutes until glossy and cooled to room temperature. Cover with a damp tea towel until needed.

  5. You will need a bamboo sushi rolling mat, available from supermarkets and online. Lay a nori sheet on the mat, shiny-side down, with the long edge facing you. Wet your hands and spread about 150g of rice over the nori, leaving a 2cm strip clear along the top edge.

  6. Spread a line of mayonnaise and a dab of wasabi along the middle of the rice. Lay 3 prawns, a few slices of avocado and some cucumber batons along the line.

  7. Roll away from you, tucking in the filling and pressing gently, then seal the clear edge with a dab of water. Repeat to make 4 rolls.

  8. Wet a sharp knife and cut each roll into 8 pieces, wiping the blade between cuts. Serve with soy sauce, pickled ginger and extra wasabi.