Nori-Wrapped Wasabi Rice and Prawn Rolls Recipe

Recipe Phillippa Cheifitz
  • 1 cup sushi rice
  • 1⅓ cups water
  • 2¼T Japanese rice vinegar
  • 1T sugar
  • ½T salt
  • wasabi paste
  • soy sauce
  • about 15 peeled, cooked prawns
  • toasted nori sheets, cut into squares
Directions: Wash and drain the rice well. Place in a small, heavy-based saucepan with the water and allow it to soak for half an hour. Bring to the boil for a minute, then reduce the heat, cover with a tight-fitting lid and allow it to simmer gently for 10 minutes. Remove from the heat, still covered, and allow to stand for a further 10 minutes. Heat the vinegar, sugar and salt, until the sugar and salt have dissolved completely, then allow to cool. Turn the cooked rice into a large, shallow dish and gradually fold the vinegar mixture into the rice. Fold in about a tablespoon of wasabi paste, thinned with a little soy sauce. Balance the dish on frozen ice bricks, so that the rice cools down as quickly as possible. As soon as it’s cool enough to handle, with wet hands, form into balls around a prawn. Place a ball of stuffed rice on a square of nori, and curl the nori sheet around it to serve. Serves 4–6 This recipe was originally published in the 2013 House and Leisure Food issue.