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Quick Japanese-style Rice Salad |
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| Serves 2 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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My rating |
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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)
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Dressing
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp mirin
pickled ginger chopped to make 1 tbsp
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Whisk the dressing ingredients
together in a small bowl.
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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.
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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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DAILY
DINNERS 
