Step 1

Place a bowl onto mixing bowl lid and weigh rice into it. Cover with water and set aside to soak for 30 minutes.

Step 2

Place vinegar, sugar and salt into mixing bowl, then heat 2 min/100°C/speed 1 or until sugar has dissolved. Pour into a bowl, then set aside.

Step 3

Drain soaked rice using simmering basket and rinse until water runs clear. Place rice directly into mixing bowl.

Step 4

Add 280 g of water and start Rice Cooker, placing simmering basket instead of measuring cup onto mixing bowl lid. Using a wooden spoon, tip rice into a large non-metallic shallow bowl (see Tip). Add reserved rice vinegar mixture and cool rice by gently turning over in the bowl with the wooden spoon. Set aside until needed.

Step 5

Place remaining 250 g water into mixing bowl. Place Varoma dish into position and arrange prawns into it. Secure Varoma lid, then steam 10 min/Varoma/speed 2 or until prawns are cooked. Remove Varoma and set prawns aside to cool. Once cooled, cut prawns into halves lengthways.

Step 6

Place 1 nori sheet, horizontally, shiny side down on a dry surface. Using wet finger tips, evenly spread a thin layer of cooled rice (approx. 2 tablespoons) on the left half of the nori sheet. Place carrot, cucumber, avocado and cooled prawns down the centre of the rice. Take the bottom left hand corner of the nori and fold it up over the filling to the middle of the top edge of nori sheet and tuck it in to start creating a cone shape. Continue rolling the nori until a cone is formed. Use a few grains of squashed rice as glue on the bottom right corner of the cone to keep it closed, then place on a serving plate. Repeat with remaining nori sheets and filling.

Step 7

Serve immediately with wasabi, soy sauce and pickled ginger.