This sesame, prawn & sushi rice salad pairs perfectly with our peanut butter dressing.
Here's how to make it.
Serves 4-6
Prep time 15 mins
Cook time 15 mins
Total 30 mins
INGREDIENTS
250g Sushi Rice
400g Cooked Prawns
1 Cucumber
2 Carrots
2 Spring Onions
Small Handful of Pickled Ginger
200g Edamame beans
Handful Coriander (15g)
Nori Seaweed, optional
30g Toasted Sesame Seeds
Olive Oil
Salt
Black Pepper
FOR THE DRESSING
2 Tbsp Pip & Nut Smooth Peanut Butter, the end of the jar
1 Tbsp Soy Sauce
1 Tsp Honey
Juice of 1 Lime
1 Tsp Wasabi
2–3 Tbsp Water
METHOD
Prep the salad.
Cook the rice following pack instructions, then rinse under cold water and drain well. Set aside. Cut the cucumber & carrots into matchsticks. Finely slice the spring onions. Pick the coriander leaves.
Make the dressing.
Add the soy, honey, lime & wasabi to your peanut butter jar. Shake it all up & combine. If it’s not pourable, add a bit more water & shake again.
Combine.
Add your rice into a big bowl with the rest of your salad ingredients. Top with sesame seeds, olive oil, salt & pepper. Drizzle over the dressing & mix it all together.
Serve straight away. Enjoy.
