Quick Japanese Rice Salad | olivemagazine
Use ready-cooked or left-over rice to put a low calorie and super-quick king prawn salad together, with edamame beans, cucumber and avocado
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
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