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23 mins
Prawn Sushi Recipe

Prawn Sushi

Rating 3-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers

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Not all sushi recipes use raw seafood, and this recipe for Prawn Sushi uses cooked prawns (or large shrimp).

NOTE: In USA you would refer to this as Shrimp Sushi. Elsewhere there is a differentiation between shrimp (which are quite small) and prawns (which are much larger).

      Preparation Time: 20 Minutes

      Cooking Time: 3 Minutes

Ingredients for Prawn Sushi

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
uncooked prawns (or large shrimp)
1 cup
cold water
2 tablespoons
2 cups
cooked sushi rice
2 tablespoons
wasabi paste
pickled ginger
dark soy sauce


How to Cook Prawn Sushi

  1. Bring a large pot of salted water to the boil. Skewer the prawns (shrimp) from head to tail with toothpicks. Drop these to the boiling water and cook for just 3 minutes. Transfer them immediately to a bowl of ice water to stop them from cooking any further.
  2. When cooled, remove the shell and skewers from the prawns (shrimp). Using a sharp, pointed knife, make a slit in the underside of the prawns and cut through almost (but not completely) to the top. Remove the dark vein from the back of the prawn.
  3. Moisten your hands with a mixture of cold water and vinegar and take about 1½ tablespoons of cooked Sushi Rice and form it into a rectangular block about 2" long and 1" wide. Round the edges and sides with the back of a spoon.
  4. Scoop up about ¼ teaspoon of wasabi paste with the tip of your finger and spread it on the inside of the prawn (shrimp). Place the prawn on top of the shaped rice and press gently into the shrimp, making sure the rice holds its shape.
  5. Serve with a few slices of pickled ginger and a small bowl of soy sauce for dipping. (You can place a very thin slice of red chili on top of each sushi if you want to add a little colour).

You may find it easier to hold the cut shrimp in the palm of your hand and press the rice into the shrimp rather than place the shrimp onto the rice - whatever works for you.
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Reviews of Prawn Sushi

Rating 3 out of 5 - Many cooks will make this recipe again February 03 2014
I really don't like wasabi but I used ready made horseradish sauce instead and that gave it the tang that was needed without the pungent, nasal vapours of wasabi.
(3 reviews)

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