Juicy prawns, mushrooms and peas sit atop a bed of sushi rice.
Ingredients
- 1 1/4 cups sushi rice
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 1/4 cup mirin
- 2 teaspoons vegetable oil
- 2 eggs, beaten
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 100g shiitake mushrooms, sliced
- 150g snow peas, trimmed, halved diagonally
- 1kg green prawns, peeled, tails intact
Method
- Step 1Place rice in a bowl. Cover with cold water. Stand for 30 minutes. Drain. Place rice in a saucepan. Pour over 2 1/2 cups cold water to cover rice. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 15 minutes. Remove from heat. Stand, covered, for 5 minutes or until rice has absorbed liquid.
- Step 2Meanwhile, combine sugar, salt and 1 tablespoon mirin in a heatproof, microwave-safe jug. Microwave on HIGH (100%) for 40 seconds or until sugar dissolves. Cool. Spread rice over a baking tray. Drizzle over mirin mixture. Stir to coat.
- Step 3Heat a wok over medium-high heat. Add 1/2 teaspoon vegetable oil. Swirl to coat. Add half the egg. Swirl to form an omelette. Cook for 1 minute or until cooked. Invert onto a board. Repeat with remaining egg. Roll omelettes tightly. Thinly slice crossways.
- Step 4Pour 1 cup cold water into wok. Add remaining 2 tablespoons mirin, soy sauce and sesame oil. Bring to the boil. Add mushrooms. Cook for 1 minute or until tender. Remove with a slotted spoon to a plate. Add snow peas. Cook for 1 to 2 minutes or until just tender. Add to mushrooms. Drain wok. Wipe clean.
- Step 5Heat remaining vegetable oil in wok until hot. Stir-fry prawns, in 2 batches, for 1 minute or until pink. Spoon rice into serving bowls. Top with mushrooms, peas, prawns and omelette strips. Serve.
Nutrition
1930 kj
Energy
6.8g
Fat Total
1.3g
Saturated Fat
2.2g
Fibre
40.4g
Protein
317mg
Cholesterol
729mg
Sodium
54.6g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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