Do something different for dinner: top rice and quinoa with prawns, sweet potato, avocado and seaweed to make this stunning Japanese-inspired family dish
- 100g white or brown sushi rice
- 20g mixed coloured quinoa
- 1½ tbsp rice wine vinegar
- ½ tbsp golden caster sugar
For the toppings
- 1 tsp oil
- ½ sweet potato, thinly sliced
- 8 large peeled prawns, cooked
- ¼ cucumber, halved and very finely sliced
- ½ avocado, thinly sliced
- 1 roasted nori sheet, snipped into lengths
- sriracha mayonnaise and sesame seeds, to serve (optional)
- STEP 1
Put the rice and quinoa in a pan. Add 320ml water, bring to the boil, cover with a lid and turn the heat down as low as it will go. Cook for 12-15 mins, or following pack instructions (brown sushi rice will need longer), by which time all the water should have been absorbed.
- STEP 2
Meanwhile, heat the vinegar, sugar and a pinch of salt until the sugar has dissolved. Stir the vinegar mixture into the cooked rice, then gently move the rice around to let out some steam. The rice should be sticky rather than wet when cooled.
- STEP 3
Heat the oil in a non-stick pan. Fry the sweet potato for 2-3 mins each side until just cooked, then season and set aside to cool. When the rice is cool, divide between two small bowls (or lunch boxes) and level the surface. Halve the prawns lengthways, then arrange on top of the rice along with the rest of the toppings. To serve, squeeze over some spicy mayo in a zigzag and sprinkle over some sesame seeds, if you like.
Easiest ever seafood rice
Using pre-prepared mixed seafood makes this healthy rice dish very easy to put together. Plus, using one-pot means you save on washing up
- 1 tbsp olive oil
- 1 leek or onion, sliced
- 110g pack chorizo sausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1l hot fish or chicken stock
- 200g frozen peas
- 400g frozen seafood mix, defrosted
- STEP 1
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
- STEP 2
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.