Shrimp Sushi Poke Bowl
Why this recipe works
- Fast to assemble: Cooked prawns and simple fresh toppings keep the bowl practical for lunch or a light dinner.
- Fresh texture contrast: Tender sushi rice and prawns are balanced by crisp cucumber, carrot, edamame, sesame and nori.
- Seasoned rice: Folding rice vinegar through the warm rice gives the bowl the gentle tang associated with sushi rice.
Get the most out of this recipe
Timing notes
- Rest the rice: Let the rice sit covered after cooking so the grains finish steaming and settle before seasoning.
- Best assembled close to serving: Keep the prawns chilled and add the vegetables, nori and soy sauce just before eating for the freshest texture.
Ingredient notes
- Use reliable cooked prawns: Choose cooked, peeled prawns from a trusted source and keep them refrigerated until the bowl is ready to assemble.
- Cut vegetables finely: Thin cucumber slices and fine carrot matchsticks make the bowl easier to eat and distribute the crunch evenly.
- Add nori last: Nori softens quickly once it touches warm rice or soy sauce, so scatter it over the top just before serving.
Make-ahead tips
- Keep components separate: For the best texture, store the rice, prawns and vegetables separately, then assemble the bowl shortly before serving.
- Prepare toppings in advance: The edamame, cucumber, carrot and spring onion can be prepared ahead and kept chilled until needed.
Common mistakes
- Crushing the rice: Fold the vinegar through the rice gently rather than stirring hard, which can make the grains sticky and heavy.
- Leaving seafood too long: Because the bowl uses cooked prawns, keep leftovers refrigerated and eat them within the recommended storage window.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in a sieve until the water runs clear. Put it in a saucepan with 240 ml water, bring to the boil, then cover and cook on low for 12 minutes. Remove from the heat and rest, covered, for 10 minutes.
- Tip the hot rice into a mixing bowl and drizzle over the rice vinegar. Fold gently to season without crushing the grains, then spread the rice out in the bowl to cool slightly. If you like it cooler, chill for 5 minutes.
- Cook the edamame for 3 to 4 minutes in boiling water, or steam until tender, then drain well. Halve the cucumber lengthways and slice, cut the carrot into fine matchsticks, and thinly slice the spring onion. Tear the nori sheets into thin strips.
- Divide the seasoned rice between two bowls. Top with the prawns, cucumber, edamame and carrot, then scatter over the spring onion and nori. Drizzle with soy sauce and finish with roasted sesame seeds.
Recipe notes
Tips
- Use cooked prawns that are properly chilled, and keep them refrigerated until you are ready to assemble.
- Fold the rice vinegar through the rice while it is still warm so the seasoning absorbs evenly.
- If serving vulnerable groups, choose cooked prawns from a trusted source and keep the bowl cold until serving.
Substitutions
- Replace soy sauce with light soy sauce for a slightly lighter colour and saltiness.
- Replace rice vinegar with white wine vinegar for a sharper, less sweet seasoning.
Storage
- Refrigerate up to 1 days
- Store leftovers in the fridge and eat within 24 hours for best quality. Keep rice and toppings together only if you are eating soon; otherwise store separately and assemble just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Crustaceans Sesame Soybeans
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