Healthy Recipes

Sushi Rice Salad With Grilled Prawns And Mango

September 17, 2020

Serves 4
Prep Time
Cook Time
Difficulty Level
2 / 5

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.




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.