Spicy Prawn and Avocado Sushi Stack

In a medium pot, add 3 cups water and sushi rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix sushi seasoning into rice and taste, adjust seasoning with salt.

Meanwhile, heat a frying pan over a medium high heat. Add in a drizzle of oil and when hot add the prawns. Cook the prawns until pink, opaque and cooked through, about 5 minutes. Set aside and allow to cool slightly before chopping the prawns into chunks and combining with the sriracha mayonnaise (see tip).

Dice the cucumber into bite sized pieces. Remove the flesh of the avocado. Dice half the avocado into bite sized pieces and mash the other half. Mix the cucumber and mashed avocado in a bowl with a generous squeeze of lime juice, salt and pepper. Add the diced avocado and gently combine, You want some chunky avocado bits in this salad.

Choose some small bowls or ramekins (1 per person). Loosely line the bowl with plastic wrap. Divide the prawns between bowls followed by the avocado cucumber salad. Finally top with sushi rice and press down firmly. Do not cover the rice with the plastic wrap, leave the edges on the outside of the bowl.

To serve place a plate on top of the sushi stack bowl and turn upside down. Make sure the plastic wrap is accessible around the outside and hold it down as you ease the bowl off. Once the stack is on the plate, garnish with black sesame seeds, any remaining lime and serve with well salted edamame pods (see tip).

In a medium pot, add 3 cups water and sushi rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix sushi seasoning into rice and taste, adjust seasoning with salt.

Meanwhile, heat a frying pan over a medium high heat. Add in a drizzle of oil and when hot add the prawns. Cook the prawns until pink, opaque and cooked through, about 5 minutes. Set aside and allow to cool slightly before chopping the prawns into chunks and combining with the sriracha mayonnaise (see tip).

Dice the cucumber into bite sized pieces. Remove the flesh of the avocado. Dice half the avocado into bite sized pieces and mash the other half. Mix the cucumber and mashed avocado in a bowl with a generous squeeze of lime juice, salt and pepper. Add the diced avocado and gently combine, You want some chunky avocado bits in this salad.

Choose some small bowls or ramekins (1 per person). Loosely line the bowl with plastic wrap. Divide the prawns between bowls followed by the avocado cucumber salad. Finally top with sushi rice and press down firmly. Do not cover the rice with the plastic wrap, leave the edges on the outside of the bowl.

To serve place a plate on top of the sushi stack bowl and turn upside down. Make sure the plastic wrap is accessible around the outside and hold it down as you ease the bowl off. Once the stack is on the plate, garnish with black sesame seeds, any remaining lime and serve with well salted edamame pods (see tip).

In a medium pot, add 3 cups water and sushi rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix sushi seasoning into rice and taste, adjust seasoning with salt.

Meanwhile, heat a frying pan over a medium high heat. Add in a drizzle of oil and when hot add the prawns. Cook the prawns until pink, opaque and cooked through, about 5 minutes. Set aside and allow to cool slightly before chopping the prawns into chunks and combining with the sriracha mayonnaise (see tip).

Dice the cucumber into bite sized pieces. Remove the flesh of the avocado. Dice half the avocado into bite sized pieces and mash the other half. Mix the cucumber and mashed avocado in a bowl with a generous squeeze of lime juice, salt and pepper. Add the diced avocado and gently combine, You want some chunky avocado bits in this salad.

Choose some small bowls or ramekins (1 per person). Loosely line the bowl with plastic wrap. Divide the prawns between bowls followed by the avocado cucumber salad. Finally top with sushi rice and press down firmly. Do not cover the rice with the plastic wrap, leave the edges on the outside of the bowl.

To serve place a plate on top of the sushi stack bowl and turn upside down. Make sure the plastic wrap is accessible around the outside and hold it down as you ease the bowl off. Once the stack is on the plate, garnish with black sesame seeds, any remaining lime and serve with well salted edamame pods (see tip).

In a medium pot, add 3 cups water and sushi rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix sushi seasoning into rice and taste, adjust seasoning with salt.

Meanwhile, heat a frying pan over a medium high heat. Add in a drizzle of oil and when hot add the prawns. Cook the prawns until pink, opaque and cooked through, about 5 minutes. Set aside and allow to cool slightly before chopping the prawns into chunks and combining with the sriracha mayonnaise (see tip).

Dice the cucumber into bite sized pieces. Remove the flesh of the avocado. Dice half the avocado into bite sized pieces and mash the other half. Mix the cucumber and mashed avocado in a bowl with a generous squeeze of lime juice, salt and pepper. Add the diced avocado and gently combine, You want some chunky avocado bits in this salad.

Choose some small bowls or ramekins (1 per person). Loosely line the bowl with plastic wrap. Divide the prawns between bowls followed by the avocado cucumber salad. Finally top with sushi rice and press down firmly. Do not cover the rice with the plastic wrap, leave the edges on the outside of the bowl.

To serve place a plate on top of the sushi stack bowl and turn upside down. Make sure the plastic wrap is accessible around the outside and hold it down as you ease the bowl off. Once the stack is on the plate, garnish with black sesame seeds, any remaining lime and serve with well salted edamame pods (see tip).

In a medium pot, add 3 cups water and sushi rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix sushi seasoning into rice and taste, adjust seasoning with salt.

Meanwhile, heat a frying pan over a medium high heat. Add in a drizzle of oil and when hot add the prawns. Cook the prawns until pink, opaque and cooked through, about 5 minutes. Set aside and allow to cool slightly before chopping the prawns into chunks and combining with the sriracha mayonnaise (see tip).

Dice the cucumber into bite sized pieces. Remove the flesh of the avocado. Dice half the avocado into bite sized pieces and mash the other half. Mix the cucumber and mashed avocado in a bowl with a generous squeeze of lime juice, salt and pepper. Add the diced avocado and gently combine, You want some chunky avocado bits in this salad.

Choose some small bowls or ramekins (1 per person). Loosely line the bowl with plastic wrap. Divide the prawns between bowls followed by the avocado cucumber salad. Finally top with sushi rice and press down firmly. Do not cover the rice with the plastic wrap, leave the edges on the outside of the bowl.

To serve place a plate on top of the sushi stack bowl and turn upside down. Make sure the plastic wrap is accessible around the outside and hold it down as you ease the bowl off. Once the stack is on the plate, garnish with black sesame seeds, any remaining lime and serve with well salted edamame pods (see tip).

In a medium pot, add 3 cups water and sushi rice. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until all water is absorbed. Let the rice sit and steam, covered, for a few minutes. Mix sushi seasoning into rice and taste, adjust seasoning with salt.

Meanwhile, heat a frying pan over a medium high heat. Add in a drizzle of oil and when hot add the prawns. Cook the prawns until pink, opaque and cooked through, about 5 minutes. Set aside and allow to cool slightly before chopping the prawns into chunks and combining with the sriracha mayonnaise (see tip).

Dice the cucumber into bite sized pieces. Remove the flesh of the avocado. Dice half the avocado into bite sized pieces and mash the other half. Mix the cucumber and mashed avocado in a bowl with a generous squeeze of lime juice, salt and pepper. Add the diced avocado and gently combine, You want some chunky avocado bits in this salad.

Choose some small bowls or ramekins (1 per person). Loosely line the bowl with plastic wrap. Divide the prawns between bowls followed by the avocado cucumber salad. Finally top with sushi rice and press down firmly. Do not cover the rice with the plastic wrap, leave the edges on the outside of the bowl.

To serve place a plate on top of the sushi stack bowl and turn upside down. Make sure the plastic wrap is accessible around the outside and hold it down as you ease the bowl off. Once the stack is on the plate, garnish with black sesame seeds, any remaining lime and serve with well salted edamame pods (see tip).