A bit like deconstructed sushi, this addictive salad is brought to life with the creamy Japanese mayo and grunty chilli and sesame oils.
2½ cups cooked sushi rice (about 1 cup uncooked)
1 tablespoon rice vinegar
1 teaspoon caster sugar
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
1 teaspoon toasted sesame seeds
¼ cup Japanese mayo
1 teaspoon toasted sesame oil
2 teaspoons chilli oil
toasted wakame sheets (optional)
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.