This version of the classic is served with a seaweed salad and nori mayonnaise. 






Skill level

Average: 4.5 (2 votes)


  • ¼ iceberg lettuce, finely shredded
  • 12 extra-large cooked prawns, peeled and cleaned
  • ¼ iceberg lettuce, finely shredded
  • 1 avocado, cut into wedges
  • shichimi togarashi (Japanese seven spice), to garnish (optional)


Seaweed salad

  • 30 g dried wakame (large leaves preferred)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp rice vinegar
  • ½ tsp sugar
  • ½ tsp toasted sesame seeds, to garnish


Seaweed mayonnaise

  • 2 sheets nori
  • ¼ cup loosely packed bonito flakes
  • ½ cup Japanese mayonnaise
  • 1 tsp nori tsukudani (jarred braised nori), or 1 tsp soy sauce (optional) 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 10 minutes

  1. For the seaweed salad, soak the dried wakame in cold water for 10 minutes. Gently squeeze dry and cut into fine strips. Combine the remaining ingredients except the sesame seeds and stir to dissolve the sugar. Toss the wakame with the dressing and the sesame seeds.
  2. For the seaweed mayonnaise, toast the nori over an open flame until crisp, then grind to a powder in a spice grinder or food processor with the bonito flakes. Stir the powder and the nori tsukidani through the mayonnaise. 
  3. In individual serving glasses or on a large platter, arrange the lettuce, seaweed salad, avocado, prawns and mayonnaise. Scatter with a little shichimi togarashi to serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.