Grilled Teriyaki Prawns with Asparagus and Coconut Rice

By Julie Hubert

4.74 / 5

15min

23min

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1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt divided
1 ¼ pounds large white prawns peeled and deveined
½ cup teriyaki sauce such as Mr. Yoshida's®
1 pound fresh asparagus trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce such as Mr. Yoshida's®