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Ingredients
Method
- 24 cooked tiger prawns, peeled
- 2 cups sushi rice, cooked to packet instructions
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 cup edamame, thawed
- 2 radishes, thinly sliced
- 1 sheet nori, cut into thin strips
- 2 tbsp black sesame seeds
- For the Dressing
- 3 tbsp soy sauce
- 2 tbsp yuzu juice (or a mix of lime and orange juice)
- 1 tbsp sesame oil
- 1 tsp honey
- Whisk together all dressing ingredients. Taste and adjust seasoning.
- Divide rice between four bowls. Arrange prawns, avocado, cucumber, edamame and radishes over the rice.
- Drizzle dressing generously over each bowl. Finish with nori strips and sesame seeds.
30 mins
4 serving
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