Directions

1. In a bowl, mix the sesame oil, dark soy sauce, ginger & garlic paste, shredded coconut, and Island Dust seasoning.

2. Add the prawns to the marinade, mix well, and place in the fridge for at least 2 hours (overnight is ideal for maximum flavour).

3. Cook the sushi rice according to package instructions and set aside.

4. Heat a pan or grill over high heat. Cook the marinated prawns for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook them.

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1. Place a generous scoop of sushi rice at the base of each bowl.

2. Top with the cooked prawns.

3. Sprinkle extra shredded coconut over the prawns.

4. Add your desired garnishes: sesame seeds, edamame, nori sheets, crushed pineapple, and cucumber slices.

5. Serve immediately and enjoy!