Sushi Recipes - Nigiri Sushi with Prawns, Tuna and Eel

Ingredients

• 6 medium prawns, peeled and divined, tails intact

• Small bowl ice water 60 ml

• (1/4 cup) rice vinegar

• 2 teaspoons sugar

• 250 g (8 oz) fresh tuna fillet, skinned      

• 250 g (8 oz) smoked conger eel

• Small bowl tezu

• 300 g (2 cups) cooked Sushi Rice

• 2 tablespoons wasabi paste

• Pickled Ginger

• Soy Dipping Sauce

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Method:

1. Bring a saucepan of salted water to a boil. Insert a wooden skewer lengthwise into each prawn from end to end to prevent the prawns from curling during blanching. Blanch the prawns for 30 seconds. Remove immediately and refresh in ice water.

2. Combine the vinegar and sugar in a small bowl. Add the prawns and let stand for 5 minutes, then drain.

3. Slide a knife lengthwise along the underside of the prawn without cutting through. Open the prawn flat, top side up; repeat with the remaining prawns. Pat dry with paper toweling.

4. Cut the tuna fillet crosswise into 2 x 5-cm (I x 2-in) pieces. Cut the eel into thin slices.

5. To shape the rice, first moisten hands with the tezu to avoid sticking, then take 1 tablespoon of the Sushi Rice in your right hand and shape to form an oval "finger". Pick up the tuna with your left hand and use your right index finger to dab a little wasabi on it. Place the rice "finger" on top of the tuna. Using your index finger, press the rice onto the tuna. Turn the rice and tuna over so that the tuna is on top. Using your index finger and middle finger, mold the tuna around the rice so that the rice does not show around the edges of the tuna. Repeat with the remaining tuna, prawns and eel.

6. Arrange the Nigiri Sushi on a serving platter. Serve with Pickled Ginger and Soy Dipping Sauce.