Make this oshi sushi recipe, a lovely prawn and cucumber dish, for a party.
Ingredients
- 340g rice
- 20 cooked prawns
- 1/2 cucumber
- 2 tbsp toasted sesame seeds
- 30g chopped pickled ginger
Method
- 1. Cook 340g sushi rice in 375ml water.
- 2. Lay 20 halved, flattened, large, cooked prawns in diagonal rows in a 27cm x 18cm cake tin lined with cling film.
- 3. Cut 1/2 cucumber into strips and lay between the prawns.
- 4. Mix 2 tbsp toasted sesame seeds and 30g chopped pickled ginger into the rice. Press firmly in an even layer in the tin. Chill for 1 hour or overnight.
- 5. Turn out so the prawns are on top. Cut into 24 squares.