400 gmsushi rice rinsed
250 ml (1 cup) coconut milk
16 cooked prawns, peeled with tails intact
250 gm pineapple
Thinly sliced 4 baby cucumbers, thinly sliced lengthways
1 tbsp finely chopped Spanish onion
Coriander, thinly sliced long green chilli, finely grated lime rind, toasted coconut flakes and lime wedges, to serve
Coconut-green chilli dressing
70 ml coconut milk
2 tbsp vegetable oil
2 tsp rice vinegar
1 tsp soy sauce
Juice of 1 lime
½long green chilli
thinly sliced ½ garlic clove finely grated
Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes, then uncover and fluff up rice with a fork.
Meanwhile, for coconut-green chilli dressing, shake ingredients in a jar to combine and season to taste.
Divide warm coconut rice among serving bowls, top with prawns, pineapple, cucumber and onion, drizzle with dressing to taste, scatter with coriander, chilli, lime rind and coconut flakes, and serve with lime wedges.