Sushi rice and prawn salad

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

• 2 cups (440g) SunRice Japanese Style Sushi Rice, rinsed, drained
• 1kg cooked tiger prawns, peeled, deveined
• 2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
• 2 small red chillies, seeds removed, thinly sliced into strips
• 4 spring onions, thinly sliced on an angle
• 2 teaspoons black* or regular sesame seeds

Dressing

• 2 tablespoons mirin (Japanese rice wine)*
• 1/4 cup (60ml) rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Juice of 1 lemon

Energy 2637kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 89.00g	Dietary Fibre 2.00g
Protein 49.00g	Cholesterol 304.00mg
Sodium 1121.56mg

All nutrition values are per serve.

1. Step 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. Step 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.

* Available from Asian food shops.