Prawn Sushi Rolls

Ingredients

• Sushi rice (2 cups, uncooked)
• Water (2 1/2 cups (for cooking rice))
• Rice vinegar (3 tablespoons)
• Sugar (1 tablespoon)
• Salt (1/2 teaspoon)
• Nori seaweed sheets (4 sheets)
• Cooked prawns (1 cup, peeled and deveined)
• Avocado (1, sliced)
• Cucumber (1, julienned)
• Soy sauce (for serving)
• Wasabi (for serving)
• Pickled ginger (for serving)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 1/2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands to prevent sticking, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
4. Lay a line of cooked prawns, avocado slices, and julienned cucumber across the center of the rice.
5. Using the sushi mat, roll the nori and rice tightly around the filling, applying gentle pressure to form a solid roll. Moisten the top border of the nori with a little water to seal the roll.
6. Repeat the process with the remaining ingredients to create additional rolls.
7. Using a sharp knife, wet the blade to prevent sticking, and slice each roll into bite-sized pieces.
8. Serve the prawn sushi rolls on a platter with soy sauce, wasabi, and pickled ginger on the side.