Sushi rice salad with grilled prawns and mango

Similar to a deconstructed sushi bowl, this delicious salad showcases all the beautiful flavours of Japanese cooking with some freshly grilled Australian prawns.
Women's Weekly prawn recipes



1.Place the rice into a large bowl and cover with cold water. Stir vigorously, drain in a colander and rinse away the cloudy water. Repeat several times until the water is clear.
2.Combine the rice and 1 cup (250ml) cold water into a small saucepan. Cook over a medium heat until it comes to the boil. Cover and reduce heat to low; simmer for 12 minutes. Remove from heat and stand, covered for 5 minutes before spreading the rice over a large tray to cool.
3.Meanwhile combine the ginger, lemongrass, chilli, oil and lime juice into a large bowl. Add the prawns and toss to coat.
4.In a small bowl combine the sushi vinegar and mirin.
5.Cook the prawns over on a heated oiled grill plate or barbecue for a 2 minutes on each side or until just cooked through.
6.Wet hands with water and arrange the rice on a serving platter. Top with the prawns, mango and herbs. Spoon over the vinegar mixture and scatter with the sesame seeds, pickled ginger and nori. Serve with extra lime wedges.

Not suitable to freeze or microwave.


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