Serves 4
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Similar to a deconstructed sushi bowl, think of this as a sushi rice salad. This delicious salad showcases all the beautiful flavours of Japanese cooking with freshly grilled prawns and mangoes.


  • 1 cup (200 g) sushi rice
  • 1 tbsp finely grated fresh ginger
  • 1 lemongrass stalk, white part only, chopped finely
  • 1 large red chilli, finely chopped
  • 2 tbsps extra virgin olive oil
  • 2 tbsps lime juice
  • 24 (1 kg) uncooked king prawns, peeled and de-veined
  • 2 tbsps sushi vinegar
  • 2 tbsps mirin
  • 1 large (600 g) mango, flesh sliced
  • 1 bunch coriander, sprigs removed
  • 1/2 cup loosely packed mint leaves
  • 1/2 cup loosely packed thai basil leaves
  • 1 tbsp black sesame seeds
  • 2 tbsps pickled ginger
  • 1/2 sheet nori, toasted lightly over a gas flame, sliced thinly
  • extra lime wedges, for garnish

Place the rice into a large bowl and cover with cold water. Stir vigorously, drain in a colander and rinse away the cloudy water. Repeat several times until the water is clear.


Combine the rice and 1 cup (250 ml) cold water into a small saucepan. Cook over a medium heat until it comes to the boil. Cover and reduce heat to low; simmer for 12 mins. Remove from heat and stand, covered for 5 mins before spreading the rice over a large tray to cool.


Meanwhile combine the ginger, lemongrass, chilli, oil and lime juice into a large bowl. Add the prawns and toss to coat.

In a small bowl combine the sushi vinegar and mirin.

Cook the prawns over on a heated oiled grill plate or barbecue for a 2 mins on each side or until just cooked through.


Wet hands with water and arrange the rice on a serving platter. Top with the prawns, mango and herbs. Spoon over the vinegar mixture and scatter with the sesame seeds, pickled ginger and nori. Serve with extra lime wedges.

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