Ingredients:

  • 300 g short-grain sushi rice
  • 360 ml water
  • 45 ml rice vinegar
  • 25 g granulated sugar
  • 6 g salt
  • 450 g large prawns, peeled and deveined with tails left on
  • 475 ml water
  • 15 g salt
  • 15 g sugar
  • 20 g Nori seaweed, cut into thin strips
  • 30 ml low-sodium soy sauce
  • 5 g wasabi paste

Instructions:

  1. Rinse the 300 g sushi rice in cold water until the water runs clear, then let it soak for 30 minutes.
  2. Combine the soaked rice and 360 ml water in a heavy-bottomed pot. Bring to a boil, then reduce to the lowest heat, cover tightly, and simmer for 15 minutes.
  3. Remove the pot from heat and let it sit, covered, for 10 minutes to finish steaming.
  4. Transfer the hot rice to a wide bowl. Gently fold in 45 ml rice vinegar, 25 g granulated sugar, and 6 g salt using a slicing motion with a paddle. Let the rice cool to room temperature.
  5. Prepare the prawns by slicing along the belly from the head toward the tail, cutting about 80% of the way through. Press each prawn flat with your palm.
  6. Bring 475 ml water, 15 g salt, and 15 g sugar to a gentle simmer. Slide the prawns in and cook for 2–3 minutes until they turn opaque pink and reach an internal temperature of 145°F/63°C.
  7. Immediately transfer the prawns to an ice bath for 1 minute to stop the cooking, then pat dry with paper towels.
  8. Dip your fingers into a bowl of vinegar-water (Tezu) to prevent sticking. Scoop approximately 20 g of seasoned rice and shape it into a small, rounded oblong mound in your palm.
  9. Place a tiny dot of wasabi paste on the rice mound.
  10. Lay a butterflied prawn on top and gently press it around the rice, curving the body to match the oval shape. Wrap a thin strip of nori seaweed around the center.
  11. Serve with 30 ml low-sodium soy sauce.