Ginger prawns and sushi rice salad

AWW

Cuisine: Japanese

Type: Salad

Tools

Kitchen friendly view

Ingredients

3/4 cup (150g) white short-grain rice
(see Cook's Note)
3/4 cup (180ml) water
1/4 cup (60ml) rice vinegar
2 teaspoons light soy sauce
4cm piece (20g) fresh ginger, grated
1kg uncooked medium king prawns
1 clove garlic, crushed
cooking oil spray
2 green onions, sliced thinly
1 Lebanese cucumber, peeled, seeded, sliced thinly
1 sheet toasted nori (yaki-nori), shredded finely (see Cook's Note)

Preparation method

1. Rinse rice under cold water; drain. Place rice and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered tightly, about 10 minutes or until water is absorbed and rice is tender. Transfer rice
to a large bowl; add vinegar, sauce and half the ginger; mix through gently.
2. Meanwhile, shell and devein the prawns, leaving tails intact. Combine prawns, garlic and remaining ginger in a medium bowl. Lightly spray a heated large frying pan with cooking oil spray; cook prawn mixture, stirring, until prawns are changed in colour. Add prawns, onion and cucumber to rice mixture; sprinkle with nori.

Not suitable to freeze or microwave.

COOK'S NOTE: You can also use sushi rice, available from most major supermarkets and Asian food shops, as is toasted nori. Use scissors to shred the nori.

Also in this section

Curried prawns

Garlic prawn spaghetti

Prawn laksa

Barbecued prawns with Julie's chermoula

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