You don’t need to know any fancy techniques to enjoy sushi at home. Our prawn and mango stacks are easy to assemble and they have all the flavour goodness we know and love. And if you’re going low-carb, you can skip the rice and use cauli rice mixed with 1 tablespoon of mayonnaise instead!

SERVES 4 // COOKING TIME 60 min

INGREDIENTS
For the rice
½ cup brown and wild rice mix
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the mango salsa
½ mango, diced
¼ cup diced red onion
¼ cup chopped coriander
1 tbsp lime juice
Pinch salt
For the spicy sauce
½ cup mayonnaise
2 tsp peri-peri sauce
2 tsp sweet chilli sauce
¼ tsp salt
For the topping
1 avocado, thinly sliced
1 sheet nori
12 prawns, peeled and cooked
Sesame seeds
Pickled ginger

METHOD
For the rice
1. Cook the rice as per the instructions on the packet.
2. Mix the vinegar, sugar and salt together, and pour over the hot rice. Mix well.
For the mango salsa
1. Mix together all the ingredients for the mango salsa
For the spicy sauce
1. Mix all the ingredients together.
2. Spoon some mango salsa into a 250 ml measuring cup, to form a thin layer. Spread 3 tbsp rice on top and compress lightly.
3. Add a layer of sliced avocado, a small piece of nori and another layer of rice. Compress again.
4. Use a knife to trace around the inside edge of the measuring cup to loosen the filling. Carefully flip it out on to a plate, making sure it keeps its shape.
5. Top with prawns. Drizzle with spicy sauce and sprinkle with sesame seeds.
6. Serve with soy sauce and pickled ginger.