Quick Japanese-style rice salad
Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing
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Prep:12 mins
Cook:3 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 415
-
fat 17.7g
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saturates 3.1g
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carbs 41.1g
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sugars 0g
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fibre 6.6g
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protein 19.5g
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salt 2.2g
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
- black sesame seeds , to serve (optional)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp mirin
- 1 tbsp pickled ginger
Method
Whisk the dressing ingredients together in a small bowl.
If using a pouch, heat the rice following pack instructions then tip into a bowl, break up and leave to cool until just warm. Alternatively use cold leftover rice. Fluff it up, then add half the dressing and toss.
Add the prawns and veg and toss again. Divide between two plates and spoon over the rest of the dressing. Sprinkle with black sesame seeds to garnish, if you like.
