Step 1

Cook the sushi rice in 375ml water over a low heat for approximately 20 minutes or according to packet instructions.

Step 2

Lay the prawns in diagonal rows in a 27cm x 18cm cake tin lined with cling film.

Step 3

Cut the cucumber into strips and lay between the prawns.

Step 4

Mix the toasted sesame seeds and the pickled ginger into the rice. Press firmly in an even layer in the tin. Chill for 1 hour or overnight.

Step 5

Turn out so the prawns are on top. Cut into 24 squares.