Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Quick Japanese-style rice salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
DRESSING
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp mirin
- chopped to make 1 tbsp pickled ginger
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.
