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.
Healthy Recipes
Sushi Rice Salad With Grilled Prawns And Mango
September 17, 2020
Yield
Serves 4
Prep Time
20mins
Cook Time
20mins
Difficulty Level
2 / 5
Ingredients
- 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
Steps
01.
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.
02.
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.
03.
Meanwhile combine the ginger, lemongrass, chilli, oil and lime juice into a large bowl. Add the prawns and toss to coat.
04.
In a small bowl combine the sushi vinegar and mirin.
05.
Cook the prawns over on a heated oiled grill plate or barbecue for a 2 mins on each side or until just cooked through.
06.
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.
