Ginger prawns and sushi rice salad | Women's Weekly Food
This dish is packed full of protein, vitamins and minerals, making ginger prawns with sushi rice salad a healthy and delicious dinner choice.
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.womensweeklyfood.com.au.
Ingredients
- 3/4 cup (150g) white short-grain rice
- 3/4 cup (180ml) water
- 1/4 cup (60ml) rice vinegar
- 2 teaspoons 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)
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