Ginger Prawns and Sushi Rice Salad
Salad
Ingredients
3/4 cup (150g) white short-grain rice
3/4 cup (180ml) water
1/4 cup (60ml) rice vinegar
2 teaspoon light soy sauce
4 centimetre piece (20g) fresh ginger, grated
1 kilogram uncooked medium king prawns
1 clove garlic, crushed
cooking oil spray
2 green onions, thinly sliced
1 lebanese cucumber, peeled, seeded, thinly sliced
1 sheet toasted nori (yaki-nori), shredded finely (see notes)
Description
This dish is packed full of protein, vitamins and minerals, making ginger prawns with sushi rice salad a healthy and delicious dinner choice.
Directions
Rinse rice under cold water; drain. Place rice and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered tightly, for 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.
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.
Notes
Not suitable to freeze or microwave. 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.