Sesame Sushi Rolls
Preparation time is 30minutes
Cook time is 3minutes
Total time is 33minutes
Serve is for 24 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
24
- 3tablespoons sesame seeds
- 125grams medium prawns
- 2 sheets nori, halved
- 300grams sushi rice
- 1/2teaspoons wasabi paste
- 1/2 cucumber
- 6tablespoons shoyu, to serve
Nutrition per serving
267kJ / 64Cal
267 Kilojoules or 64 Calories
3% of daily energy intake*
Protein
2.4grams
Fat
1.0grams
Carbs
4.7grams
Sugars
0.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Toast the sesame seeds in a dry saucepan over low heat for 3 minutes until nutty and golden. Set aside to cool. Cut the prawns in half lengthways.
Step 2 of 6
Cut one sheet of cling film just larger than half of a nori sheet. Place half of a nori, smooth side down, on a sushi mat or a square of heavy-duty foil. Moisten your fingers with water, then spread a quarter of the rice in an even layer on the nori. Cover with the cling film.
Step 3 of 6
Pick up the nori, carefully turn it over, and place on the mat, cling film side down. The nori should now be facing up. Spread a thin line of wasabi lengthways along the centre of the nori with your fingers.
Step 4 of 6
Arrange a quarter of the prawns, cucumber, and 1 teaspoon sesame seeds on top, making sure the fillings extend completely to each end. Pick up the mat and cling film and tightly roll the rice around filling, pressing down firmly as you roll. Unroll the mat and cling film.
Step 5 of 6
Gently roll the rice roll in half of the remaining sesame seeds. Roll up tightly in cling film, twisting the ends to secure. Repeat with remaining nori, rice, wasabi, prawns, cucumber, and sesame seeds.
Step 6 of 6
Trim the ends of each roll, then cut each rice roll into six equal-sized pieces with a moist knife. Remove cling film from the cut pieces. Serve at room temperature with shoyu for dipping.
Categories
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