Nigiri prawns

Nigiri prawns

By
From
Sushi Slim
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Start with shell-on king prawns. Insert a slim bamboo skewer into each, from underneath the tail, running up the belly to the head end. The idea is that the skewer keeps the prawn straight.
  2. Bring a large pan of salted water to a boil and add the prawns on their skewers. Return to a boil and cook for 1 minute, or until completely pink, then drain and leave for 10 minutes.
  3. Peel the prawns and discard the shell and head, but leave the tail in place. Score the flesh of each prawn up the belly, and open it out like a book.
  4. Soak the prawns in sushi rice seasoning vinegar, turning to coat all sides. Like this, covered, they can be kept in the fridge for 2 to 3 days. Blot the prawns dry before use.

Note:

  • 9 kcal per prawn.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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