Cooked prawns: 200 g
Small box of corn: 1
Surimi sticks: 8
Cider vinegar: 1 tbsp. soup
Oil: 3 tbsp. soup
Cook the rice in salted boiling water for 10 minutes then drain and leave to cool.
Peel the kiwi then cut it into cubes. Drain the corn.
Cut the pineapple and surimi into cubes.
Pour the vinegar into a bowl and dilute with salt and pepper.
Whisk with the oil then add the rice, the diced kiwi and pineapple, the prawns, the surimi and the corn.
Mix and serve.
You can replace the surimi with mussels and prepare the salad with semi-complete rice.