Prawn and Cucumber Sushi

Method

1. Wash and rinse about a cup or so of sushi rice a couple times. Put in rice cooker and cover with water. Cook it.
2. Put crumbed prawns (I used frozen prawns) in ari fryer for about 12 min, turning half way .
3. Make sushi seasoning by mixing a good glug of rice wine vinegar with a shake of sugar and a small tap of peanut oil. Wisk and mix in with rice when done cooking
4. Put down 2 sheets of nori sushi paper, shiny side down and put on rice, leaving a couple fingers of width at the top so seal the roll. Put in the freezer along with the cooked prawns to quickly cool down for a couple minutes
5. When slightly cooled, cut a cucumber long ways the length of the nori paper and put on the sushi paper along with the prawns and a squirt of Kewpie mayo
6. Roll up the rolls slowly to ensure fillings stay in, putting a little water at the top to seal the rolls. Cut down the middle and cool a little longer in the fridge if desired. Enjoy with soy sauce