Thread each prawn with a bamboo skewer to keep it straight. Bring a medium saucepan of salted water to the boil and add prawns. Cook 3-4 minutes or until flesh changes colour. Rinse under cold water or put in a bowl of water and ice to cool quickly. Peel and cut along the belly side to open flat. Remove digestive tract.

To prepare sushi, dip fingers of both hands in vinegared water; shake off the excess.

Pick up one slice of fish in one hand, bending fingers slightly to form a cup shape to hold the fish. With the other hand spread a dab of wasabi down the centre of the fish slice. 

Pick up about 1 tablespoon of rice with one hand, gently squeezing it into a slightly rounded rectangular shape. 

                    

Turn sushi over so fish is on top and using two fingers gently push fish against rice. 

 

Place finger and thumb on either side of the sushi and gently squeeze rice to straighten sides. 

 

Place sushi on serving plate and repeat to make remaining sushi pieces with fish slices and prawns.

 

 

Serve sushi with pickled ginger, extra wasabi and soy sauce in a dipping bowl.