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Sushi rice and prawn salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Japanese-inspired prawn rice salad with vibrant flavors.
Ingredients:
  • 440g rice
  • 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
  • 6.00 gm black sesame seeds* or regular sesame seeds
  • 40.00 ml mirin (Japanese rice wine)*
  • 60ml rice vinegar
  • 21.00 gm soy sauce
  • 2 tsp sesame oil
  • Juice of 1 lemon
Instructions:
  • In a saucepan, combine rice with 2 cups of water and bring to a boil. Season with salt, cover with a tight-fitting lid, reduce heat to low, and cook for 10 minutes until water is absorbed. Let it sit off heat for 5 minutes before serving.
  • Whisk dressing in a large bowl, then mix in remaining salad ingredients. Fluff rice with a fork, toss with the salad, and serve warm.

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