Olive Magazine
Japanese-Style Rice Salad with Prawns and Chopsticks

Quick Japanese-style rice salad

Published: July 22, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal415
fat17.7g
saturates3.1g
carbs41.1g
sugars10.5g
fibre6.6g
protein19.5g
salt2.2g
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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.

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