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Sticky rice with prawn salad, basil mayonnaise and miso kale
Fruit and vegetables
1
garlic
clove, crushed
1 tsp chopped fresh root
ginger
1 green
chilli
, finely chopped
squeeze
lemon juice
handful shredded
kale
leaves
1 tsp
lemon juice
1 bunch
basil
, leaves picked, blanched and refreshed
squeeze
lemon juice
Tins, packets and jars
300g/10½oz cooked sushi
rice
, cooled
Cooking ingredients
2 tbsp
olive oil
salt
1 tbsp
vegetable oil
2 tbsp
miso
paste
1½ tsp
sea salt
1½ tsp
caster sugar
100ml/3½fl oz
vegetable oil
salt
1 tbsp cracked
black pepper
, toasted
2 tbsp
rice vinegar
2 tbsp
caster sugar
1 tbsp
sesame seeds
, toasted
1 tbsp
sesame oil
Dairy, eggs and chilled
2 free-range
egg yolks
Meat, fish and poultry
6 raw large
prawns
, peeled and deveined
Other
100ml/3½fl oz olive oil
Back to recipe
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