Ingredients (serves 4)
2 cups (440g) Japanese sushi rice, rinsed, drained
1kg cooked tiger prawns, peeled, deveined
2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
2 small red chillies, seeds removed, thinly sliced into strips
4 spring onions, thinly sliced on an angle
2 tsp black* or regular sesame seeds
Dressing
2 tbs mirin (Japanese rice wine)*
1/4 cup (60ml) rice vinegar
1 tbs soy sauce
2 tsp sesame oil
Juice of 1 lemon
Method
1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.
2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.
Notes & tips
* Available from Asian food shops.
Source
delicious. - March 2007, Page 133
Recipe by Kate Tait
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