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Prawn Sushi With Pickled Cucumber

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Photo: donna hay


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2 cups (400g) sushi rice

3 cups water

⅓ cup (80ml) rice wine vinegar

2 tablespoons caster (superfine) sugar

½ teaspoon table salt

400 g cooked prawns (shrimp), peeled, tails removed and halved lengthways

wasabi paste and soy sauce, to serve

¼ cup (60ml) rice wine vinegar

3 Lebanese cucumbers, thinly sliced

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