These sushi-inspired stacks make a lovely fresh start to a meal, and can also be served with a salad as a light lunch.
Ingredients
For the rice
- 1 cup sushi rice – well rinsed
- 2 cups water
- 2 tablespoons rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon black sesame seeds, to garnish
- Fresh coriander, to garnish
For the mashed avocado
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- ¼ teaspoon wasabi paste
- ¼ teaspoon garlic powder
- 1 cup diced avocado – lightly mashed
- 1 cup diced cucumber
- 1 tablespoon finely chopped fresh coriander
- Salt and ground black pepper, to taste
For the spicy prawn mayo
- ⅓ cup mayonnaise
- 1 tablespoon tomato sauce
- 1 tablespoon tomato sauce
- 300g cooked prawns – chopped
- 1 tablespoon finely diced red onion
Method
For the spicy prawn sushi stacks
- Place rice and water in a medium saucepan and bring to the boil. Reduce the heat and simmer, covered, for about 20 minutes until the rice is tender and the water has been absorbed.
- Set aside to cool for 10 minutes then stir in the vinegar and salt.
- To make the Mashed Avocado, whisk together the mayonnaise, lime juice, wasabi and garlic powder. Gently fold in the avocado, cucumber, coriander, salt and pepper.
- To make the Spicy Prawn Mayo, whisk together the mayonnaise, tomato sauce and sriracha. Fold in the prawns and onion.
- To assemble, place quarter of the rice in the base of a cooking ring and pat down lightly. Top with quarter of the Mashed Avocado followed by quarter of the Spicy Prawn Mayo. Lift off the cooking ring.
- Repeat to assemble 3 more stacks. Sprinkle with the sesame seeds and top with coriander to serve.