Method

• 1.
  Oil six 100ml ramekins and line with plastic wrap.
• 2.
  Use a swivel peeler to shave long strips from the cucumber, turning as you go. Discard seeds in centre. Place vinegar, sugar and 2 teaspoons salt in a small pan over medium heat, stirring for 1-2 minutes until sugar is dissolved. Cool, then add 1/3 cup to cucumber and refrigerate.
• 3.
  Place rice in a pan with 300ml water. Bring to the boil, cover, reduce heat to low and simmer for 15 minutes. Turn off heat and stand for 10 minutes. Spread onto a non-metallic tray or platter, sprinkle with half the remaining dressing and cool.
• 4.
  Line each mould with 3 salmon slices, leaving some overhanging the sides. Half-fill moulds with cooled rice, then add a dab of wasabi and a prawn. Cover with remaining rice. Fold in overhanging salmon. Cover and chill for 15 minutes.
• 5.
  Whiz remaining dressing in a blender with wasabi (to taste) and coriander.
• 6.
  To serve, invert timbales onto a plate and discard wrap. Top with cucumber and extra coriander. Drizzle with the sauce.