Prawn Avocado Sushi

Prawn Avocado Sushi combines crispy breaded prawns with creamy avocado and delicate smoked salmon for a rich and satisfying bite. The thousand island dressing adds a tangy finish, while paprika and scallions bring colour and freshness. This sushi makes a fantastic sharing platter for gatherings, light lunches, or special occasions.

Prep Time 45

Cook Time 15

Total Time 1

Servings Rolls

Ingredients

Sushi Rice Ingredients:

Breaded Prawns:

12 large raw prawns peeled and deveined
50 g plain flour
1 large egg beaten
75 g breadcrumbs panko
Vegetable oil for frying

Sushi Rolls:

4 medium nori seaweed sheets
1 large ripe avocado cut into small strips
150 g smoked salmon slices

Sauce and Topping:

4 tbsp thousand island dressing
1 tsp paprika
3 medium scallions finely chopped

Instructions

Prepare the Sushi Rice:

Rinse the sushi rice under cold water until the water runs mostly clear. Place the rice and water into a saucepan. Bring it to a gentle boil, then reduce the heat to very low. Cover with a lid and cook for 12 minutes.
300 g sushi rice, 375 ml water
Remove the pan from the heat and leave it covered for another 10 minutes. Mix the rice vinegar, sugar, and salt in a small bowl. Pour the mixture over the warm rice and gently fold it through. Allow the rice to cool fully before assembling the sushi.

Bread the Prawns:

Pat the prawns dry with kitchen paper. Coat each prawn in flour, then dip it into the beaten egg. Cover each one with panko breadcrumbs.
12 large raw prawns, 50 g plain flour, 1 large egg, 75 g breadcrumbs
Heat vegetable oil in a frying pan over a medium heat. Fry the prawns for 2 to 3 minutes on each side until golden and crisp. Transfer them to kitchen paper to drain any excess oil.
Vegetable oil

Prepare the Filling:

Slice the avocado into thin strips. Cut the cooked breaded prawns in half lengthways if they are very large. Keep the smoked salmon slices nearby for easy assembly.
1 large ripe avocado

Roll the Sushi:

Place a bamboo sushi mat onto the work surface. Lay one sheet of nori shiny side down onto the mat. Wet your hands lightly with water to stop sticking.
4 medium nori seaweed sheets
Spread a thin layer of sushi rice evenly across the nori, leaving a small gap at the top edge. Arrange avocado strips and breaded prawns across the centre of the rice.
Carefully roll the sushi tightly using the bamboo mat. Press gently as you roll to keep the shape firm. Seal the edge with a little water if needed.

Add the Smoked Salmon:

Lay thin slices of smoked salmon across the top of each finished roll. Press gently so the salmon stays in place.
150 g smoked salmon

Slice and Garnish:

Use a very sharp knife dipped in warm water to cut each roll into 6 equal pieces. Clean the knife between cuts for neat slices.
Arrange the sushi pieces onto a serving plate. Drizzle the thousand island dressing lightly over the top. Sprinkle with paprika and chopped scallions before serving.
4 tbsp thousand island dressing, 1 tsp paprika, 3 medium scallions

Equipment

Notes

I personally enjoy using a thousand island dressing for this sushi because it adds a creamy texture with a gentle tang that works beautifully with the smoked salmon and crispy prawns. The slight sweetness also balances the richness of the avocado very nicely.

However, you can easily change the sauce to suit your own taste. A spicy sriracha mayonnaise gives the sushi more heat and extra creaminess. Soy and sesame dressing creates a lighter and more traditional flavour. Sweet chilli sauce adds a pleasant sweetness with a mild kick, while a drizzle of teriyaki glaze brings a deeper savoury finish.

For something fresher, try a light wasabi mayonnaise or even a citrus ponzu sauce. Both options work especially well if you prefer brighter flavours with seafood dishes. The beauty of this sushi is its flexibility, so experimenting with different sauces can completely change the overall experience while still keeping the dish delicious.

Nutrition