Spicy prawn sushi stacks




Prep Time


Cook Time

These sushi-inspired stacks make a lovely fresh start to a meal, and can also be served with a salad as a light lunch.



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


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.