Hey, Spicy fans. I’ll admit – it’s weird to be making such a light dish in December. But sometimes…the whole stew/casserole business just gets a bit much, you know?
Anyways – here’s a fishy lil’ treat to take you back to summer.
Japanese seafood salad
Ingredients
- 150 g king prawns
- 1 tbsp garlic paste
- 1 tsp ginger powder
- 1 tbsp light soy sauce
- 2 tbsp sesame oil
- 1/4 whole cucumber
- 1/2 whole carrot
- 1/2 whole avocado
- 8 whole crab (seafood) sticks
- 1 pinch fresh coriander
- 1 handful spinach
- 1 whole lemon
Instructions
- Sauté prawns and crab sticks with dry and wet spices for approximately 5 minutes onmedium heat, until golden and fragrant. Squeeze half of the lemon juice in.
- Wash rice and place in rice cooker for approximately 15 minutes. (For sushi rice,add 1.5 cups of water to every cup.)
- Wash rice and place in rice cooker for approximately 15 minutes. (For sushi rice,add 1.5 cups of water to every cup.)
- Line the bowl with a layer of rice and top with vegetables and proteins. Top withsesame seeds, coriander and soy sauce to your preference.
Notes
Everything that we eat touches at least one of these flavour points. Complex dishes often marry these margins together, e.g. curry. But when we take that first bite, certain flavour points stand out more to us than others. For this recipe, we’d say these are:
- Bitter
- Salt
- Sweet
- Sour
- Umami
