1.Rinse rice under cold water; drain. Place rice and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered tightly, for about 10 minutes or until water is absorbed and rice is tender. Transfer rice to a large bowl; add vinegar, sauce and half the ginger; mix through gently.
2.Meanwhile, shell and devein the prawns, leaving tails intact. Combine prawns, garlic and remaining ginger in a medium bowl.
3.Lightly spray a heated large frying pan with cooking oil spray; cook prawn mixture, stirring, until prawns are changed in colour. Add prawns, onion and cucumber to rice mixture; sprinkle with nori.
Not suitable to freeze or microwave. You can also use sushi rice, available from most major supermarkets and Asian food shops, as is toasted nori. Use scissors to shred the nori.Note