See Also: Appetizers · Asian · Cooking Club
Appetizer Sushi with Honey Prawns
From Dorothy McNett's recipes at www.dorothymcnett.com. So tasty and attractive, and can be an appetizer for a small plates tasting party, or a nice main dish served with tossed salad.
1/4 cup rice vinegar
3 tablespoons raw sugar
2 1/2 teaspoons fine sea salt
2 tablespoons mirin (Japanese sweet rice wine), or sherry or sweet marsala
2 3/4 cups water
1 1/2 cups sushi rice (medium grained pearl rice)
1 pound medium / large fresh prawns
1/3 cup soy sauce
1/3 cup honey
zest and juice of 1 lemon
freshly ground pepper
nori seaweed sheets (sold as sushinori in a pkg. of 10)
1 - 2 tablespoons sesame or hemp seeds
1 nice fresh ripe avocado, sliced
baby greens or other lettuce for the platter
pickled ginger slices
wasabi or horseradish sauce, as desired for serving
Combine vinegar, sugar, salt and mirin in a glass or ceramic bowl and heat in microwave 1 minute. Stir to dissolve sugar and salt and set aside. In a glass or ceramic batter bowl combine water and rice. Cover with a glass or ceramic plate or lid. (do not use plastic!) Cook in microwave 5 minutes on full power and then 14 - 15 minutes on half power (power level 5), or until rice has absorbed all water and kernels are tender. Stir in vinegar mixture and set aside. In meantime, peel and devein the prawns. Whisk together the soy sauce, honey, zest and juice of the lemon and some freshly ground pepper and then add the prawns and allow to stand about 15 - 20 minutes to blend flavors.
In meantime, place a sheet of the nori on a bamboo sushi rolling mat, lining up the shortest edge with the bottom of the mat. Spread enough of the rice mixture, about 1 cup of it, over the nori sheet, leaving a 2 inch edge at the top. Sprinkle with sesame or hemp seeds. Slice the avocado and line the slices in a row in the middle of the rice. Roll the mat starting at the bottom, making a nice tight roll and encasing the avocado nicely. Unroll the mat and remove the sushi roll to a cutting mat and set aside while you roll more. When ready to slice, using a very sharp knife cut into slices about 1/2 - 1 inch thick. Cover a large serving platter with baby greens or lettuce, and then arrange the sushi on and set aside. Now cook the prawns! Heat a heavy bottomed skillet and cook and stir the prawns along with the marinade until they are done, usually only 1 - 2 minutes. Arrange the prawns on the serving platter along with the sushi and garnish with ginger slices and some wasabi, drizzling with some of the pan juices if desired.
Recipe created 2015-10-25.
© 1996-2013 Dorothy McNett. All Rights Reserved.