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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.