Prawn nori stack with wasabi mayonnaise
Love sushi, hate rolling? This delicious prawn nori stack recipe is for you! Easy to make and packed with the wonderful Japanese flavours you know and love, this recipe is perfect for snacking or entertaining
Prawn nori stack
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup sushi seasoning
- 4 sheets toasted nori
- 1 carrot, peeled into ribbons
- 1 tbsp black and white sesame seeds
- 1 Lebanese cucumber, peeled into ribbons
- 16 cooked king prawns, peeled, deveined, tails on
- 16 pieces pickled pink ginger, micro radish to serve
- 1/2 cup Japanese mayonnaise
- 1 tbsp wasabi paste
- 1 tsp soy sauce, plus extra to serve
- Wash rice 2-3 times in fresh cold water until water runs clear, then drain in a colander. Place rice in a medium saucepan. Add water. Heat, covered, on medium until simmering gently. Cook for 15 minutes until liquid is absorbed. Remove from heat and set aside for 10 minutes.
- Spoon rice into a large bowl, drizzle sushi seasoning over and gently mix through. Cool rice to room temperature, then cover with a damp paper towel.
- Line a 20cm square cake pan with 2 pieces of cling film, allowing sides to extend over.
- For the wasabi mayonnaise: In a small bowl, mix all ingredients together. Divide into 2 portions, reserving half for later.
- Place one nori sheet into pan. Press 1/3 rice over with moistened hands. Spread with half the wasabi mayonnaise, then layer carrot over. Top with a second piece of nori, pressing firmly. Add 1/3 rice, then sprinkle 3 teaspoons sesame seeds over. Add another nori sheet, spread over remaining rice, mayonnaise and cucumber. Top with nori, shiny-side up. Press firmly. Cover with cling film, pressing firmly. Using 2-3 cans or bottles, place on top to weigh down, then chill for 4 hours.
- Remove stack from pan. Slice into 16 pieces. Top each with a dollop of remaining mayonnaise, a prawn, pickled ginger, radish and remaining sesame seeds. Serve with soy sauce.