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Cook the rice according to pack instructions; drain. Mix the vinegar, sugar and a pinch of salt. Stir half through the cooked rice and toss the other half with the cabbage in a separate bowl.
Mix the soy sauce, sesame oil, ginger, chilli and salad onion in a bowl. Toss the prawns in and leave to marinate for 5 minutes. Toss through the avocado and coriander leaves. Divide the rice between bowls, then top with the prawns and cabbage. The dish is great sprinkled with sesame seeds and served with pickled cucumber on the side.
Typical values per serving when made using specific products in recipe
Energy | 2,410kJ/ 574kcals |
|---|---|
Fat | 23.1g |
Saturated Fat | 4.6g |
Carbohydrates | 71.4g |
Sugars | 10.2g |
Fibre | 4.2g |
Protein | 20.1g |
Salt | 2.7g |
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