Prawn and Avocado Sushi Salad
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.