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Name: Tuna And Prawn Sushi
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 12 lg prawns Cooked, Shelled; deveined, tails left intact; 2 ts Wasabi powder; 125 g Sashimi tuna (fresh); 1 Sheet nori (seaweed), cut into strips; Soy sauce; SUSHI RICE; 1 500-gram sho grain rice; 2 1/2 c Water; 4 tb Rice vinegar; 2 tb Sweet sake or sherry; 2 tb Sugar; 1/2 ts Salt

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INGREDIENTS

12 lg prawns ; Cooked, Shelled; deveined, tails left intact
2 ts Wasabi powder
125 g Sashimi tuna ; (fresh)
1 Sheet nori ; (seaweed), cut into strips
Soy sauce
SUSHI RICE
1 500-gram sho grain rice
2 1/2 c Water
4 tb Rice vinegar
2 tb Sweet sake ; or sherry
2 tb Sugar
1/2 ts Salt

Servings

INSTRUCTIONS

1 . For the rice, wash several times in cold water and set aside to drain for 30 minutes. Place rice and water in a large saucepan and bring to the boil. Cover and cook, without stirring, over a low heat for 15 minutes. Remove pan from heat and set aside for 10 minutes. 2. Place vinegar, sake, sugar and salt in a small saucepan and bring to the boil. Remove pan from heat and set aside to cool. 3. Turn rice out into a large shallow dish, pour over vinegar mixture and toss gently until rice has cooled to room temperature. Take a tablespoon of rice in your hand and gently squeeze it to form a neat oval. Repeat with remaining rice to make 24 ovals. 4. Split prawns on the underside taking care not to cut all the way through and flatten them out. Mix wasabi powder with a few drops of water to make a smooth paste and dab a little on each rice oval. Top 12 rice ovals with prawns. 5. Cut tuna into 12 2x4cm strips 5 mm thick. Top remaining rice ovals with tuna strips. Wrap a strip of nori (seaweed), if youre using it, around each sushi. Serve sushi with soy sauce for dipping. Makes 24 NOTES : Makes 24 Recipe by: Super Food Ideas (Aussie Magazine)

NOTES

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Tuna And Prawn Sushi

12 lg prawns Cooked, Shelled; deveined, tails left intact
2 ts Wasabi powder 
125 g Sashimi tuna (fresh)
1  Sheet nori (seaweed), cut into strips
  Soy sauce 
  SUSHI RICE 
1 500-gram sho grain rice 
2 1/2 c Water 
4 tb Rice vinegar 
2 tb Sweet sake or sherry
2 tb Sugar 
1/2 ts Salt

1 . For the rice, wash several times in cold water and set aside to drain  for 30 minutes. Place rice and water in a large saucepan and bring to the  boil. Cover and cook, without stirring, over a low heat for 15 minutes.  Remove pan from heat and set aside for 10 minutes.    2. Place vinegar, sake, sugar and salt in a small saucepan and bring to the  boil. Remove pan from heat and set aside to cool.    3. Turn rice out into a large shallow dish, pour over vinegar mixture and  toss gently until rice has cooled to room temperature. Take a tablespoon of  rice in your hand and gently squeeze it to form a neat oval. Repeat with  remaining rice to make 24 ovals.    4. Split prawns on the underside taking care not to cut all the way through  and flatten them out. Mix wasabi powder with a few drops of water to make a  smooth paste and dab a little on each rice oval. Top 12 rice ovals with  prawns.    5. Cut tuna into 12 2x4cm strips 5 mm thick. Top remaining rice ovals with  tuna strips. Wrap a strip of nori (seaweed), if youre using it, around  each sushi. Serve sushi with soy sauce for dipping.    Makes 24    NOTES : Makes 24    Recipe by: Super Food Ideas (Aussie Magazine)

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Nutrition

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Serving Size: 1 Serving (248g)
Recipe Makes: 6

Calories: 388
Calories from Fat: 8 (2%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 30.7mg		9 %
Sodium 31.5mg		1 %
Potassium 195.6mg		5 %
Total Carbohydrate 79.1g		23 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 76.6g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 388

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