Easy Prawn Nigiri Sushi

The beauty of making sushi is the versatility of the ingredients used. There are endless combinations of ingredients, toppings, and sauces to choose from.

For this recipe that we’ve adapted from okkfoods.com, we’ve kept it simple. It’s a combination of Nigiri sushi and Uramaki sans seaweed.



Prep and Cook Time

30 min


  • 200g cooked sushi rice. Store-bought or homemade.
  • 1/4 Japanese cucumber, sliced lengthwise
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1 pack of OKK Hokkaido Medium Prawn
  • 1/2 tsp wasabi
  • Japanese Mayonnaise (optional)



  1. Spread cooked sushi rice out on a sushi mat.
  2. Place cucumber at the bottom of the rice.
  3. Roll the sushi up.
  4. Coat the rice roll with black and white sesame seeds.
  5. Cut the sushi roll into slices.
  6. Blanch the prawn for one minute. Leave it to air dry.
  7. Place a dab of wasabi and mayonnaise on the bottom of the prawn and place one on each roll.
  8. Serve!