Sushi rice and prawn salad

Cooking Salads Sushi rice and prawn salad

Prawns are given a Japanese twist in this colourful rice salad.

Lables: Low fat Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.
  2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.

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2 cups sushi rice, rinsed, drained
1kg cooked tiger prawns, peeled, deveined
2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
2 small red chillies, seeds removed, thinly sliced into strips
4 spring onions, thinly sliced on an angle
2 tsp black sesame seeds* or regular sesame seeds
2 tbsp mirin *
1/4 cup rice vinegar
1 tbsp soy sauce
2 tsp sesame oil
Juice of 1 lemon

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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