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SPICY PRAWN SUSHI STACK WITH PICKLED GINGER & CARROT SLAW

Shannon is Angama Mara’s regional director and is responsible for the smooth operation of our kitchens. Homesick for far-off Seattle and sushi, she introduced ‘The Stack’ to our lunch menu.

SPICY PRAWN SUSHI STACK

SHOP IT

1 cup sushi rice

2 Tbsp rice wine vinegar

2 Tbsp sugar

1 Tbsp salt

½ cup soy sauce

2 tsp honey

2 tsp fresh minced ginger

a small bunch of chives, chopped

¼ cup finely diced cucumber

4 Tbsp mayonnaise

1 Tbsp chilli sauce (your favourite)

¼ cup cooked prawns, peeled, tails removed and diced

2 Tbsp mashed avocado

1 tsp sesame seeds, toasted (black or white or a combination)

PREPARE IT

Cook the rice according to packet instructions and transfer to a bowl. Combine rice wine vinegar, sugar and salt in small bowl and microwave for 30–45 seconds. Add the vinegar mixture to the rice and mix thoroughly. Allow to cool to room temperature before making the sushi stack.

Make a dipping sauce by whisking together the soy sauce, honey and ginger.

To assemble, combine the chives and cucumbers in a small bowl. Combine the mayonnaise and chilli sauce and toss in the prawns. Place a lightly oiled metal ring on a plate. Cover the bottom with the sushi rice and cover with a layer of the prawn mixture. Add the avocado to cover the prawns, about 1cm thick. Finally, top with the cucumber-chive mixture. Do not press into sides of the ring. Carefully remove the metal ring. Sprinkle with the toasted sesame seeds. Serve with the dipping sauce and Pickled Ginger & Carrot Slaw.

Serves 1