| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 539 |
| Fat | 37g |
| Saturates | 5g |
| Protein | 5g |
| Carbs | 40g |
| Sugars | 19g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the rice in a bowl, cover with cool water and soak for 30 minutes. Strain through a sieve and place under running water until it runs clear. Drain well. Place the rice in a small saucepan, add the 300ml of water and the salt. Place the pot over a medium heat and bring to a simmer. Immediately reduce to a low heat, cover the pot, and let the rice steam until the water is absorbed, approx. 10-15 minutes. Remove from the heat and allow to stand for 10 minutes. Test the rice – if it is too firm, add a few tablespoons of water and repeat the steaming/standing process until the rice is tender but still chewy. Fluff the rice with a fork and set aside to cool.
To make the marinated watermelon, whisk together the soya sauce, vinegar, lime juice, sesame oil and sugar in a large bowl. Add the watermelon and toss to coat. Allow it to stand for 5 minutes.
To make the spicy mayo, stir the Tabasco, Kewpie mayonnaise and honey together.
Finely slice the radishes and spring onions. Slice the avocado and remove the edamame beans from their pods.
Divide the rice between two bowls. Top with the marinated watermelon and the marinade juices. Garnish with the pickled ginger, radish, spring onion, avocado, edamame and sesame seeds. Drizzle over the spicy mayo and serve.
