10 raw tiger prawns, shells and tails on salt ,a little wasabi ,a bowl of vinegar water prepared simple sushi rice 10 small metal skewers.
1- Push a skewer lengthwise through each prawn so the prawn becomes straight. Boil for 1-2 minutes in salted water until pink and cooked, drain, and cool. Remove the skewers and gently shell the prawns leaving the tails intact .
2- Make a silt down the length of the belly of each prawn (without cutting right through), and gently open the prawn out. Remove the black vein from the back .
3- Using your finger, spread a little wasabi along the middle of the slit in the belly. Dip your hand in vinegar water and take a small amount of rice, about the size of a small walnut. Shape the rice with your hand (it will be very sticky) so that it fills the slit on top of the wasabi, then reshape the prawn around the rice by squeezing. Turn the right way up to serve.
Cook’s know-how
The secret of good sushi is to make a good sticky rice, which is very simple. Instructions are usually on the packet, but the recipe here includes a little rice wine for sweetness, and will need a bowl of vinegar water (water with a little vinegar added). Always use sushi rice on the day it is made. After you have made all the sushi, you can refrigerate them for up to 24 hours until ready to serve .