Fusion Sushi Salad with Prawns & Zesty Wasabi Dressing

Preparation Time: 20m
Cook Time: 10m
Total Time: 30m
Servings: 4

May 2, 2025 4.8

A vibrant medley that marries tender prawns with sticky sushi rice and crisp vegetables, all enhanced by a tangy wasabi dressing and accented with pickled ginger. This dish offers a delightful balance of sweet, savoury and spicy notes, perfect for a light yet satisfying meal.

Ingredients:

300 g Sushi Rice
60 ml Rice Vinegar
30 g Granulated Sugar
5 g Salt
200 g Prawns, peeled and deveined
1 medium Avocado, diced
1 medium Cucumber, julienned
1 large Carrot, grated
1 small Red Radish, thinly sliced
100 g Edamame, shelled
15 g Wasabi Paste
30 ml Soy Sauce
15 ml Sesame Oil
15 ml Lime Juice
5 g Honey
50 g Pickled Ginger
9 g Sesame Seeds

Instructions:

1 Prepare the Rice
- Rinse the sushi rice thoroughly until the water runs clear. Cook according to package directions, then while still warm, fold in a blend of rice vinegar, sugar and salt until the grains are evenly coated.
2 Sauté the Prawns
- Lightly season the prawns with a pinch of salt. Sauté them in a hot pan with a dash of oil over medium-high heat for 2-3 minutes per side until just cooked. Allow them to cool slightly.
3 Combine Salad Ingredients
- In a large bowl, gently mix the cooled rice with prawns, avocado, cucumber, carrot, red radish and edamame. Take care not to mash the avocado.
4 Whisk the Wasabi Dressing
- In a small bowl, whisk together the wasabi paste, soy sauce, sesame oil, lime juice and honey until the dressing is smooth and well combined.
5 Assemble and Garnish
- Drizzle the wasabi dressing over the salad and toss lightly to ensure even coverage. Top with pickled ginger and sprinkle sesame seeds over the dish before serving.