Prawn and Avocado Sushi Salad
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Ingredients
- 2½ cups cooked sushi rice (about 1 cup uncooked)
- 1 tablespoon rice vinegar
- 1 teaspoon caster sugar
- sea salt
- 1 cup frozen edamame beans
- 8-10 cooked prawn cutlets
- 1 avocado, sliced
- 2 tablespoons pink pickled ginger
- 3 radishes, thinly sliced
- 2 spring onions, thinly sliced (reserve some to garnish)
- 2 soft-boiled eggs, halved
To serve
- 1 teaspoon toasted sesame seeds
- ¼ cup Japanese mayo
- 1 teaspoon toasted sesame oil
- 2 teaspoons chilli oil
- toasted wakame sheets (optional)
Instructions
4 steps
- 1
Cook the sushi rice according to the packet instructions then stir through rice vinegar and caster sugar and season well with salt.
- 2
Cover the edamame beans with boiling water and leave for 5 minutes to defrost. Drain well.
- 3
Stir the beans through the rice with the prawns, avocado, ginger, radishes and spring onions and top with the soft-boiled eggs.
- 4
Sprinkle with toasted sesame seeds and spring onion and drizzle with the mayo, sesame oil and chilli oil. Serve wakame sheets on the side, if using.
Progress
0 / 4 steps
