Prawn Sushi Cones

This recipe makes 16.

Ingredients:

• 1.5 cups (330g) sushi rice or short-grain rice
• 2 tablespoons seasoned rice vinegar
• 1 avocado
• 1 small Lebanese cucumber
• 8 sheets nori (seaweed), cut in half on the diagonal
• 1 teaspoon wasabi paste
• 80g pickled ginger
• 16 cooked medium prawns, peeled and deveined
• Soy sauce, to serve

Method:

1. Place the rice in a sieve and rinser under cold running water.  Set aside to drain for 1 hour.  Place the drained rice in a large saucepan and add 1.5 cups (375ml) water.  Cover and bring to the boil, then reduce the ehat to very low and cook, tightly covered for 15 minutes.  Remove from the heat and leave the lid on for 10 minutes.
2. Transfer the rice to a large shallow bowl and drizzle with the vinegar.  Fold the vinegar through the rice, tossing lightly with a large metal spoon or spatula to cool as you combine.  Do not use a stirring action; it will make the rice mushy.
3. Quarter and peel the avocado and cut each quarter into four long wedges.  Trim the ends of the cucumber, then cut lengthways into 16 strips.
4. Hold a sheet of nori shiny-side-down, flat in your hand.  Place 2 tablespoons of rice on the left-hand side and spread out over half the nori sheet.  Dab with a little wasabi and top with some pickled ginger.  Place a strip each of avocado and cucumber on the rice and top with one prawn.  Roll up the nori to form a cone, enclosing the smaller end.  Repeat, using all the ingredients.  Serve with soy sauce.