Quick Japanese Rice Salad

Quick Japanese-style rice salad

  • serves 2
  • Easy

Use a pack of ready-cooked or left-over rice to put a super-fast (and low calorie) king prawn salad together. Make it green with edamame beans, cucumber and avocado


*This recipe is gluten-free according to industry standards



  • cooked basmati rice 250g
  • cooked peeled king prawns 150g
  • cucumber ¼, diced
  • spring onions 2, chopped
  • edamame beans 50g, defrosted if frozen
  • radishes 6, chopped
  • avocado ½, diced
  • black sesame seeds to serve (optional)


  • rice vinegar 2 tbsp
  • toasted sesame oil 1 tbsp
  • mirin 1 tbsp
  • pickled ginger chopped to make 1 tbsp


  • Step 1

    Whisk the dressing ingredients together in a small bowl.

  • Step 2

    If using a pouch, heat the rice following pack instructions then tip into a bowl and break up. Cool until just-warm, add half the dressing and toss.

  • Step 3

    Add the prawns and veg, and toss again. Divide between two plates and spoon over the rest of the dressing. Sprinkle with sesame seeds to finish, if you like.

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Nutritional Information

  • Kcals 415
  • Fat 17.7g
  • Saturates 3.1g
  • Carbs 41.1g
  • Sugars 10.5g
  • Fibre 6.6g
  • Protein 19.5g
  • Salt 2.2g