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Ingredients
- 2 measuring cups sushi rice
- 50 g store bought white pickled ginger roughly chopped
- keep 1 tablespoon of the pickling liquid
- 1 tbs sugar
- ¼ tsp salt
- ½ cucumber cut into strips
- 16 cooked king prawns peel, tailed removed and halved lengthways
- soy sauce to serve
- wasabi to serve
- seaweed salad to serve
- edamame to serve
Instructions
- Wash 2-3 times, and place into the inner pan. Fill inner pan with water level mark 2 for White Rice. Place the inner pan into the rice cooker and close the lid. Select Menu 'White Regular' and press start.
- When the rice cooker beeps, remove the inner pan and use the Rice Scoop to fluff up the rice. Add the chopped ginger, pickling liquid, sugar and salt to the rice and use the Rice Scoop to stir until dissolved. Stir every 5 minutes or until cool to the touch.
- Line a 20x30cm baking tin with plastic wrap. Line the base of the tin with the prawns, cut side up and cucumber strips. Top with the rice and press down firmly. Fold over the plastic wrap to cover, use more plastic wrap if required to cover the top.
