Quick Japanese Rice Salad | olivemagazine

Ingredients

• 250g cooked basmati rice
• 150g cooked peeled king prawns
• ¼ cucumber diced
• 2 spring onions chopped
• 50g edamame beans defrosted if frozen
• 6 radishes chopped
• ½ avocado diced
• to serve (optional) black sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp mirin
• chopped to make 1 tbsp pickled ginger