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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!