Japanese-Style Rice Salad with Prawns and Chopsticks

Quick Japanese-style rice salad

Name: Quick Japanese-style rice salad
Total time: 15 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 250g cooked basmati rice; 150g cooked peeled king prawns; ¼ cucumber diced; 2 spring onions chopped; 50g edamame beans defrosted if frozen; 6 radishes chopped; ½ avocado diced; to serve (optional) black sesame seeds; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp mirin; chopped to make 1 tbsp pickled ginger

Janine Ratcliffe

Save recipe

Serves 2

Easy

Total time: 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this Japanese rice salad, then check out our wakame seaweed salad, onigiri, Japanese ramen noodles and more Japanese recipes.

Ingredients

Nutrition

250g cooked basmati rice
150g cooked peeled king prawns
¼ cucumber

diced
2 spring onions

chopped
50g edamame beans

defrosted if frozen
6 radishes

chopped
½ avocado

diced
to serve (optional) black sesame seeds

DRESSING

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

Nutrition: per serving

kcal415

low
fat17.7g
saturates3.1g
carbs41.1g
sugars10.5g
fibre6.6g
protein19.5g
salt2.2g

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.

Use prawns in our recipes here...

Prawn Caldine Curry Recipe

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue