selection of leftover Asian-style canapés (we used 6 gyoza and 120g tempura prawns)
1 carrot, peeled into ribbons with a vegetable peeler
½ cucumber, cut into sticks
100g frozen edamame or peas, cooked and cooled
½ small pack coriander
sesame seeds (optional) and pickled ginger or fresh ginger, cut into matchsticks, to serve
1 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tsp sesame oil
Whisk the dressing ingredients together and set aside. Cook the rice following pack instructions, divide between two bowls and drizzle over half the dressing. Reheat the canapés.
Arrange all the remaining ingredients on top of the rice, making sections of carrot, cucumber, edamame, and canapés. Top with the coriander, sesame seeds and pickled ginger. Drizzle over the remaining dressing and serve.