Sushi rice and prawn salad

Sushi rice and prawn salad


Prawns are given a Japanese twist in this colourful rice salad.

The ingredient of Sushi rice and prawn salad

  1. 2 cups (440g) sushi rice, rinsed, drained
  2. 1kg cooked tiger prawns, peeled, deveined
  3. 2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
  4. 2 small red chillies, seeds removed, thinly sliced into strips
  5. 4 spring onions, thinly sliced on an angle
  6. 2 teaspoons black sesame seeds* or regular sesame seeds
  7. 2 tablespoons mirin (Japanese rice wine)*
  8. 1/4 cup (60ml) rice vinegar
  9. 1 tablespoon soy sauce
  10. 2 teaspoons sesame oil
  11. Juice of 1 lemon

The instruction how to make Sushi rice and prawn salad

  1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.
  2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.

Nutritions of Sushi rice and prawn salad

calories: 630.243 calories
calories: 6 grams fat
calories: 1 grams saturated fat
calories: 89 grams carbohydrates
calories: 3 grams sugar
calories: 49 grams protein
calories: 304 milligrams cholesterol
calories: 1121.56 milligrams sodium
calories: NutritionInformation

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