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Quick Japanese-style rice salad

Name: Quick Japanese-style rice salad
Total time: 15 min
Yield: serves 2
Ingredients: 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

15 minutes
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

By Janine Ratcliffe

July 22, 2019 at 4:01 pm

*This recipe is gluten-free according to industry standards

Ingredients

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)

DRESSING

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

Method

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.