Nigiri Sushi with Prawns, Tuna and Eel

Name: Nigiri Sushi with Prawns, Tuna and Eel
Prep time: 30 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: 6 medium prawns, peeled and deveined, tails intact; Small bowl ice water; 60 ml (¼ cup) rice vinegar; 2 teaspoons sugar; 250 g (8 oz) fresh tuna fillet, skinned; 250 g (8 oz) smoked conger eel (anago); 250 g (8 oz) smoked conger eel (anago); Small bowl tezu; 300 g (2 cups) cooked Sushi Rice; 2 tablespoons wasabi paste; Pickled Ginger; Soy Dipping Sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Quick & Easy Sushi and Sashimi (Periplus Mini Cookbook Series)

By Susie Donald

Published 2013

About

Ingredients

6 medium prawns, peeled and deveined, tails intact
Small bowl ice water
60 ml (¼

Asia
Japan
Fish course
Pescatarian

Method

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