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

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*This recipe is gluten-free according to industry standards

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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.

Use prawns in our recipes here...

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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
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