Name: Sushi rice salad with grilled prawns and mango
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (200g) sushi rice; 1 tablespoon finely grated fresh ginger; 1 lemongrass stalk, white part only, chopped finely; 1 large red chilli, finely chopped; 2 tablespoon extra virgin olive oil; 2 tablespoon lime juice; 24 (1kg) uncooked king prawns, peeled and de-veined; 2 tablespoon sushi vinegar; 2 tablespoon mirin; 1 large (600g) mango, flesh sliced; 1 bunch coriander, sprigs removed; 1/2 cup loosely packed mint leaves; 1/2 cup loosely packed thai basil leaves; 1 tablespoon black sesame seeds; 2 tablespoon pickled ginger; 1/2 sheet nori, toasted lightly over a gas flame, sliced thinly; extra lime wedges, for garnish

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.

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1 cup (200g) sushi rice

1 tablespoon finely grated fresh ginger

1 lemongrass stalk, white part only, chopped finely

1 large red chilli, finely chopped

2 tablespoon extra virgin olive oil

2 tablespoon lime juice

24 (1kg) uncooked king prawns, peeled and de-veined

2 tablespoon sushi vinegar

2 tablespoon mirin

1 large (600g) mango, flesh sliced

1 bunch coriander, sprigs removed

1/2 cup loosely packed mint leaves

1/2 cup loosely packed thai basil leaves

1 tablespoon black sesame seeds

2 tablespoon pickled ginger

1/2 sheet nori, toasted lightly over a gas flame, sliced thinly

extra lime wedges, for garnish

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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