Prawns, Egg and Avo layered Sushi

You can add almost anything to basic sushi rice to create your favorite sushi. Here is just an example. Beautiful tri-coloured ingredients layered in individual glasses.

Ingredients (serve 2-3 as main dish)

2 cups (180ml cup comes with rice cookers) short/medium grain rice or sushi rice

2 tablespoons sake (or dry white wine)

Sushi Vinegar:
– 4 tablespoons rice vinegar / white vinegar
– 1 tablespoon sugar
– 1 teaspoon salt

2 tablespoons white sesame seeds (roasted)

1 small avocado

12-15 prawns

2 eggs

Method:

1. Rinse rice and put in a rice cooker. Add sake/wine and water to the water level mark of the rice cooker. Switch on.
2. Mix vinegar, sugar and salt to make sushi vinegar.
3. When the rice is cooked, put the cooked rice on a shallow tray and sprinkle sushi vinegar while the rice is still hot.
4. Mix sushi vinegar with rice and cool quickly using hand held fan. Mix sesame seeds.
5. Meanwhile, prepare avocado, prawns and egg.
6. Remove skin and stone of an avocado. Cut into small cubes.
7. Place prawns in a shallow pan. Drizzle sake/white wine over and cook on medium heat for 4-5 minutes or until just cooked through. Cool. When cooled, remove shells and tails, slice in half.
8. Beat eggs. Mix 1 teaspoon of sugar and a drop of soy sauce. Pour in a non-stick frying pan and place on medium heat to make scrambled eggs.
9. When everything is at room temperature, layer sushi rice, avocado, eggs and prawns in glasses. Decorate with coriander leaves.