/getattachment/02a6ef77-f91b-4fd7-a98a-8feee3973d95/Prawn-and-Avocado-Sushi-Salad.aspx

Prawn and Avocado Sushi Salad Recipe

When the girls get together, the conversation focus invariably falls on food. This appealing and interesting de-constructed Sushi salad, has potential to become the main talking point!

Difficulty

Prep Time

15 minutes

Cooking Time

28 minutes

Serves

5

Recipe Ingredients

  • 250 ml SPAR Jasmine Rice
  • 10 ml white wine or rice vinegar
  • 10 ml  salt
  • 600 g pack frozen SPAR Prawn Meat
  • 50 ml sesame seeds
  • 80 g pack SPAR Freshline White Salad Onions, sliced on the diagonal
  • 2 SPAR Freshline Ripe & Ready Hass or Green Skin Avocados, peeled and cubed
  • ½  SPAR Freshline English Cucumber, sliced into matchstick strips
  • 50 ml drained, bottled pickled ginger shavings
  • 15 ml SPAR Wasabi Mayo
  • 5 ml SPAR honey
  • 150 g tub SPAR fat free plain yoghurt

Recipe Method

  1. Measure the rice, vinegar and salt into a large microwave-proof bowl.  Pour over 1.5 litres boiling water and microwave uncovered, on 100% Power for 10 minutes. Add in the frozen prawns, and continue cooking for 10 more minutes.
  2. Tip the contents into a colander placed in the sink, and shake gently to ensure all excess water is drained off. Return the rice-prawn mix to the bowl, cover with cling film, and microwave on 100% Power for 5 minutes to steam through.
  3. Toss in the sesame seeds and set aside to cool down to room temperature.
  4. Gently toss in the avocado pear cubes (sprinkled lightly with rice vinegar or lemon juice, to prevent browning), spring onion and cucumber.  Check seasoning, cover and chill until required.
  5. Combine the wasabi mayo, honey and yoghurt, and either serve this dressing in a main bowl from which ladies can spoon a portion, or drizzle some across each individually presented salad plate, with a little extra ginger scattered on top as garnish.

Hints & Tips

  • Substitute prawns with shrimps, salmon or crabsticks if you prefer.
  • For salad-making, Sushi rice would be too sticky, despite its advantage of being easier to eat using chopsticks. The next-best alternative suggested is therefore Thai rice. However SPAR long grain par boiled rice could be used too if that is your preference.
  • If you cannot find the jars of pink pickled ginger, perhaps ask your in-store Sushi chef to help you out, or substitute with paper-thin slivers of pickled gherkin, shaved off using a broad vegetable peeler.  Or, try pickling your own ginger (briefly steep paper-thin slivers in salted boiling water; drain and soak for 3-4 days covered in marinade made of equal parts warmed honey and rice vinegar with a sprinkling of additional salt)