Chirashi-Style Prawn and Cucumber Rice Bowl
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Ingredients
- 400 g cooked king prawns
- 1 cucumber, julienned
- 2 eggs
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp soy sauce
- 2 nori sheets
- 300 g sushi rice
- 20 g pickled ginger
Nutrition (per serving)
- Calories
- 437 kcal
- Protein
- 30 g
- Carbohydrate
- 65.5 g
- of which sugars
- 5.2 g
- Fat
- 4.9 g
- of which saturates
- 1.4 g
- Fibre
- 2 g
- Salt
- 2.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack. While still hot, stir through the rice vinegar and half the caster sugar, then spread on a tray to cool to room temperature.
- 2
Beat the eggs with the remaining sugar and a pinch of salt. Pour a thin layer into a lightly oiled frying pan over a medium heat and cook for 1-2 minutes until just set, like a thin pancake. Repeat to use all the egg, then roll up and slice into thin ribbons.
- 3
Toss the king prawns with the soy sauce.
- 4
Shred the nori sheets with scissors.
- 5
Divide the cooled rice between four bowls and arrange the prawns, cucumber and egg ribbons over the top.
- 6
Scatter with the nori and pickled ginger to serve.
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