Prawns Main Asian

Sushi rice and prawn salad

Name: Sushi rice and prawn salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 2 cups (440g) japanese style 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 teaspoons black or regular sesame seeds; 2 tablespoons mirin (Japanese rice wine); 1/4 cup (60ml) rice vinegar; 1 tablespoon soy sauce; 2 teaspoons sesame oil; Juice of 1 lemon

Rate now

25m

10m

Jump to recipe

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

2 cups (440g) japanese style 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 teaspoons black or regular sesame seeds

Dressing

2 tablespoons mirin (Japanese rice wine)
1/4 cup (60ml) rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
Juice of 1 lemon

Method

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.