Sushi Rice And Prawn Salad

By Kate Tait

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Prawns are given a Japanese twist in this colourful rice salad.

All you have to do is throw all your ingredients of Sushi Rice And Prawn Salad

  1. 2 cups (440g) sushi rice, rinsed, drained
  2. 1kg cooked tiger prawns, peeled, deveined
  3. 2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
  4. 2 small red chillies, seeds removed, thinly sliced into strips
  5. 4 spring onions, thinly sliced on an angle
  6. 2 teaspoons black sesame seeds* or regular sesame seeds
  7. 2 tablespoons mirin (Japanese rice wine)*
  8. 1/4 cup (60ml) rice vinegar
  9. 1 tablespoon soy sauce
  10. 2 teaspoons sesame oil
  11. Juice of 1 lemon

The instruction how to make Sushi Rice And Prawn Salad

  1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.
  2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.

Nutritions of Sushi Rice And Prawn Salad

fatContent: 630.243 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 89 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 49 grams protein
sodiumContent: 304 milligrams cholesterol

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