Inside-out Prawn & Avocado Sushi

  • Ready in: 30 minutes
  • Serves: 8
  • Complexity: easy
  • kcal: 336
Inside-out Prawn & Avocado Sushi


  • 2 cups sushi rice
  • 1 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 4 sheets nori seaweed
  • ¼ cup toasted sesame seeds
  • 200 g cooked & peeled prawns
  • 1 orange capsicum, de-seeded & julienned
  • 1 avocado, thin sliced
  • wasabi, pickled ginger and Terikayi sauce to serve


  1. Cook sushi rice as per the packet. Drain and place in a bowl. Gently stir in the rice wine vinegar and sugar then set aside to cool.
    Place a sushi mat on a flat surface with the slats running horizontally. Place a nori sheet, shiny side down, on the mat. With wet hands, press ¼ of the sushi rice evenly over the nori sheet. Sprinkle ¼ of the sesame seeds evenly over the rice then cover with a large piece of cling-film. Carefully flip it over so the sushi mat is now on top. Remove the sushi mat and place it under the cling-film. The nori sheet will now be on top. Place ¼ of the prawns, capsicum and avocado in a strip along the end of the nori sheet closest to you. Top with ¼ of
    Tightly roll the mat away from you to enclose the rice around the filling. Press the mat to shape and seal the roll, then remove mat and cling-film. Repeat with the remaining sheets and ingredients.
    Use a sharp knife to cut the sushi into rounds then serve with wasabi, pickled ginger and Teriyaki sauce. To make your own easy sushi sauce, click here.

    Hint: always pour Teriyaki sauce over the sushi. It is considered bad manners to dip the sushi into the sauce.

    Inspired by Bronywn Byrne