Prawn and Avocado Sushi Salad
Photography by Josh Griggs.
A bit like deconstructed sushi, this addictive salad is brought to life with the creamy Japanese mayo and grunty chilli and sesame oils.
Serves: 2
INGREDIENTS
2½ cups cooked sushi rice (about 1 cup uncooked)
1 tablespoon rice vinegar
1 teaspoon caster sugar
sea salt
1 cup frozen edamame beans
8-10 cooked prawn cutlets
1 avocado, sliced
2 tablespoons pink pickled ginger
3 radishes, thinly sliced
2 spring onions, thinly sliced (reserve some to garnish)
2 soft-boiled eggs, halved
To serve
1 teaspoon toasted sesame seeds
¼ cup Japanese mayo
1 teaspoon toasted sesame oil
2 teaspoons chilli oil
toasted wakame sheets (optional)
METHOD
Cook the sushi rice according to the packet instructions then stir through rice vinegar and caster sugar and season well with salt.
Cover the edamame beans with boiling water and leave for 5 minutes to defrost. Drain well.
Stir the beans through the rice with the prawns, avocado, ginger, radishes and spring onions and top with the soft-boiled eggs.
To serve: Sprinkle with toasted sesame seeds and spring onion and drizzle with the mayo, sesame oil and chilli oil. Serve wakame sheets on the side, if using.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.