Sushi Stack with Prawns

Directions

• Rinse the sushi rice thoroughly in cold water until the water runs clear. Cook the rice according to the package instructions or using a rice cooker. Make sure to follow the correct water-to-rice ratio for sushi rice. Once the rice is cooked, transfer it to a large bowl.
  
• In a small saucepan, combine the rice wine vinegar, sugar, and salt. Heat the mixture over low heat, stirring until the sugar and salt dissolve completely. Let the vinegar mixture cool slightly. Pour the vinegar mixture over the cooked rice and gently fold it in using a wooden spatula. This will season the rice and give it a slightly sweet and tangy flavor. Allow the seasoned rice to cool to room temperature.
• In a small bowl, mix the mayonnaise, honey, and a few dashes of chili sauce or sriracha sauce to taste. Adjust the spiciness according to your preference. Set the spicy mayo sauce aside.
• Peel and devein the king prawns. Heat a pan over medium-high heat and add a bit of oil. Cook the king prawns for 2-3 minutes on each side or until they turn pink and opaque. Remove the prawns from the heat, drizzle with soy sauce, and let them cool.
• Start by placing a ring mold or a clean, empty tuna can (with both ends removed) in the center of a plate. Spoon a layer of seasoned sushi rice into the mold and press it down gently to create the base layer. Add a layer of sliced avocado on top of the rice. Follow with a layer of sliced cucumber, ginger, and chives. Add a few cooked king prawns on top. Repeat the layers until you reach the desired height, finishing with another layer of rice.
• Carefully remove the mold to reveal the sushi stack, then drizzle the spicy mayo sauce generously over the top of the stack. Garnish the dish with sesame seeds and, if you like, some extra chives for added flavor and presentation. Finally, serve the King Prawn Sushi Stack immediately to enjoy your delicious homemade sushi creation!