• 1 x 200g pouch microwavable brown rice
  • selection of leftover Asian-style canapés (we used 6 gyoza and 120g tempura prawns)
  • 1 carrot, peeled into ribbons with a vegetable peeler
  • ½ cucumber, cut into sticks
  • 100g frozen edamame or peas, cooked and cooled
  • ½ small pack coriander
  • sesame seeds (optional) and pickled ginger or fresh ginger, cut into matchsticks, to serve

For the dressing

  • 1 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil


  • STEP 1

    Whisk the dressing ingredients together and set aside. Cook the rice following pack instructions, divide between two bowls and drizzle over half the dressing. Reheat the canapés.

  • STEP 2

    Arrange all the remaining ingredients on top of the rice, making sections of carrot, cucumber, edamame, and canapés. Top with the coriander, sesame seeds and pickled ginger. Drizzle over the remaining dressing and serve.

Goes well with


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