Prawn & Cucumber Poke Bowl

19 Ingredients

Number of servings

4

1teaspoons sesame oil
1 large avocado, sliced (cut into star shapes, if you like)
1/4 small red cabbage, finely shredded
1 small red chilli, deseeded, finely chopped
1 cup coriander sprigs
1 continental cucumber, shaved into ribbons
1teaspoons ginger, finely grated
2 spring onions, thinly sliced
1 cup sushi rice
20 medium cooked prawns, peeled, deveined
1/4 cup rice wine vinegar
1/4 cup lemon juice
2 lemon, wedges (to serve)
1tablespoons sesame seeds, toasted
3teaspoons caster sugar
1tablespoons vegetable oil
1teaspoons honey
1tablespoons gluten-free soy sauce
2 cloves garlic, crushed

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Cook rice as per packet instructions.

Step 2 of 5

Line a baking tray with baking paper. Combine 2 tbs rice wine vinegar and 2 tsp sugar in a jug and microwave for 30 seconds or until sugar is dissolved. Cool and add to rice. Gently stir with a fork. Spread onto prepared tray and cool.

Step 3 of 5

Place cabbage into a bowl. Add remaining vinegar and sugar and toss to combine. Stand for 20 minutes. Drain.

Step 4 of 5

Combine lemon juice, soy, oils, honey, ginger, garlic, chilli, salt and pepper in a bowl. Add prawns and toss. Stand for 10 minutes to marinate.

Step 5 of 5

Spoon rice into bowls. Top with cabbage, cucumber, prawns and avocado. Sprinkle with onion, coriander and sesame seeds. Serve with lemon wedges on the side.