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*This recipe is gluten-free according to industry standards

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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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