Ingredients:
1kg cooked king prawns
2 teaspoons of wasabi sauce
Soy sauce
1 nori sheet (seaweed) cut into strips
1 small salmon cut into strips.
500g rice
2 ½ cups water
½ teaspoon salt
4 tablespoons of rice vinegar
2 tablespoons of Sarantos Chardonnay
2 tablespoons of sugar

Procedure:
1. Wash the rice in cold water and allow it to drain for approximately10 minutes. Place in saucepan and bring to boil. Let rice cook for a further 15 minutes over a low heat. Do not stir the rice. Remove rice and put aside.

2. Add wine, sugar, salt and vinegar to a saucepan and bring to boil. Set aside to cool.

3. Thoroughly mix the rice and vinegar sauce in a large bowl. Once this has done, allow to cool to room temperature. Take a portion of rice and gently roll into an elongated shape. Repeat procedure until all rice is used.

4. Cut salmon into small strips just enough to cover the elongated rice roll. Place salmon on your desired number of rolls remembering we still have the prawns to go.

5. De-vein and shell the prawns leaving on the tail. Cut the prawns from the underside being careful not to cut them all the way through. Flatten them out and either add a dab of wasabi sauce to the underside of the prawn now or mix wasabi in with soy sauce upon serving. Place prawns on the desired number of rice rolls.

6. Wrap the nori (seaweed) strips around each sushi roll. Now your ready to eat. Serve with soy sauce (mixed with wasabi- if desired) for dipping. Enjoy.