Go Back Email Link
–+ servings

Find more recipes at feastgloriousfeast.com

King Prawn Nigiri Recipe

King Prawn Nigiri is the simplest item in a sushi set. Sushi rice is formed into a block before being topped with cooked king prawn. I like to add a chive garnish for extra flourish, interest and flavour. Keeping it simple for the win.
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings 12 pieces
Author Chloe

Equipment

Electric Kettle
Cocktail Sticks
Sharp Knife - Small
Saucepan - Small
Measuring Spoons
Wooden Board
Scissors

Ingredients

  • 6 Large King Prawns (Shrimp) - raw, de-veined and peeled
  • 1 tbsp Ginger Paste
  • 1 tbsp Sea Salt Flakes
  • 200 g Cooked Sushi Rice
  • 12 stems Fresh Chives - optional garnish

Instructions
 

  • Pop a full kettle on to boil.
  • Skewer 6 Large King Prawns along their whole length using small skewers or cocktail sticks. This will ensure that they cook and stay straight rather than curved.
  • Use a sharp knife to make a slit down the front of each prawn to remove the remaining vein.
  • Half fill a small saucepan with the now boiling water and add 1 tbsp Ginger Paste and 1 tbsp Sea Salt Flakes. Bring the water to a boil.
  • Add the prepared king prawns to the boiling water and boil for 2 minutes.
  • Remove the pan from the heat and run the prawns under cold water. Dry them and leave the prawns to cool.
  • Meanwhile tip 200g Cooked Sushi Rice onto the board.
  • Wet your hands with cold water and form the rice into a long thin rectangle. Use a sharp knife to cut the rectangle in half and then half again. Cut each of those quarters into 3 equal pieces to end up with 12 sections. You will want to do this in sections if you have adjusted the quantity of this recipe from the standard 12.
  • Wet your hands again and pick up one piece of the rice. Use your hands to ensure that the rice is holding together and round out the corners of the rectangle slightly. I curve slightly to mirror the slight curve of the prawns.
  • Repeat this with the remaining sections of rice. Set aside.
  • Take each of the now cooled prawns and remove the skewer.
  • Slice each prawn lengthwise. You should end up with 12 mirror image pieces.
  • Add a piece of prawn, outer side up to the top of each rice piece.
  • Tie a knot in each of 12 Chive Stems and use scissors to trim off the long ends. (optional)
  • Add a chive knot to the top of each prawn and serve.

Nutrition (Approx)

Calories: 37kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 741mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.6mg | Calcium: 16mg | Iron: 0.1mg