Name: Japanese prawns and rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup sushi rice; 1/4 cup rice vinegar; 2 tablespoon pickled ginger, thinly sliced; 1 lebanese cucumber, halved lengthwise, thinly sliced; 3 green onions, thinly sliced diagonally; 1 medium avocado, peeled, cut into 2cm pieces; 500 gram cooked medium prawns, peeled, deveined, tails intact; 1 tablespoon toasted sesame seeds

Japanese prawns and rice

This tasty rice bowl is light yet completely satisfying.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

1 cup sushi rice

1/4 cup rice vinegar

2 tablespoon pickled ginger, thinly sliced

1 lebanese cucumber, halved lengthwise, thinly sliced

3 green onions, thinly sliced diagonally

1 medium avocado, peeled, cut into 2cm pieces

500 gram cooked medium prawns, peeled, deveined, tails intact

1 tablespoon toasted sesame seeds

Method

1.Rinse rice under cold water. Place rice and 1 cup water in a medium saucepan. Cover with a tight-fitting lid; bring to the boil. Reduce heat. Simmer, covered, for 12 minutes or until water is absorbed.

2.Remove rice from heat. Stand, covered for 10 minutes (don’t lift lid). Fluff with a fork. Transfer rice to a large bowl. Add vinegar and half the ginger: stir to combine.

3.Add cucumber, onion, avocado and prawns to rice mixture; toss to combine. Spoon into bowls. Serve sprinkled with seeds and remaining ginger.

Budget tip: use 1½ cups shredded cooked chicken instead of prawns. Rice vinegar is sold at major supermarkets. You can replace it with sushi seasoning. No sushi rice? Use short-grain white rice instead.
Note

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Ingredients

Method

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