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Spicy Prawn, Cucumber and Avocado Stack

This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna! Stay tuned for local prawns that are metabisulphite free through our store.


1 1/3 cups cooked short-grain brown or jasmine rice (from 1/2 cup uncooked)
2 tablespoons mirin
250g cooked prawn, peeled and tails removed
1 cup diced cucumber 
1 teaspoon chopped fresh chives or eschallots
1/2 cup mashed avocado 
4 teaspoons sesame seeds
4 teaspoons tamari or soy sauce 
4 teaspoons mayonnaise
Drizzle hot pepper sauce (optional)


When rice is cooked, add mirin and stir.  Evenly spread rice on a sheet pan to cool.

Cut prawns into cubes. In a small bowl, combine cucumber and herbs. In another small bowl, combine mayonnaise and hot pepper sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the prawn, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with sesame and drizzle with 1 teaspoon soy sauce and mayonnaise mix.  Repeat with remaining ingredients.