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How to make Stir fried prawns with sushi rice

Yield = 4
Prep time: 0:45
Cook time: 0:25
Total time: 1:10

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 1 Place 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 2 Meanwhile, 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 3 Heat 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 4 Pour 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 5 Heat 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.