Shrimp Poke Bowl
Why this recipe works
- Fast assembly: Cooked prawns only need a short marinade, keeping the whole bowl practical for a quick lunch.
- Fresh texture: Sticky rice, crisp cucumber, creamy avocado and firm edamame give the bowl contrast without extra cooking.
- Clean, balanced flavour: Rice vinegar and pickled ginger cut through the sesame oil and avocado, keeping the bowl light and fresh.
Get the most out of this recipe
Ingredient notes
- Use cooked prawns: Fully cooked, peeled prawns are the safest and simplest choice for this quick bowl.
- Choose firm avocado: A ripe but firm avocado will dice cleanly and hold its shape when the bowl is assembled.
- Sushi rice matters: Short-grain sushi rice gives the bowl its gently sticky base and holds the vinegar seasoning well.
Texture tips
- Cool the rice first: Let the rice come to room temperature before topping so it does not wilt the vegetables or warm the prawns.
- Keep toppings separate: Prepare the cucumber, avocado and edamame separately, then arrange them just before serving for a brighter finish.
Make-ahead tips
- Store components separately: Keep the rice, prawns and vegetables in separate containers if preparing ahead, then assemble just before eating.
- Prep most toppings early: Cucumber, edamame and spring onion can be prepared in advance; cut the avocado last to prevent browning.
- Best eaten fresh: The bowl is at its best on the day it is made, while the rice is tender and the toppings still taste fresh.
Authenticity notes
- Modern poke-style bowl: Traditional poke is associated with seasoned seafood, while this version uses cooked prawns and sushi rice for an accessible home-style variation.
- Flexible toppings: Avocado, edamame and cucumber are common contemporary bowl additions, chosen for freshness, colour and texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs almost clear. Tip into a saucepan with the water, bring to the boil, cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 5 minutes.
- Spread the rice out in a bowl and sprinkle over 1 tablespoon of the rice vinegar; gently fold to cool it down. Set aside to come to room temperature. This helps the grains stay distinct in the bowl.
- In a mixing bowl, whisk together the soy sauce, sesame oil and remaining rice vinegar. Add the prawns and toss well, then leave to marinate while you prep the toppings. If your prawns are chilled, this quick marinade is enough to season them through.
- Slice the cucumber, dice the avocado, and thinly slice the spring onion. If the edamame is frozen, briefly boil it until hot, then drain and cool. Keep everything separate so the bowl looks bright and fresh.
- Divide the rice between two bowls. Arrange the cucumber, avocado and edamame on top, then spoon over the marinated prawns and any dressing left in the bowl. Serve straight away with pickled ginger alongside.
Recipe notes
Tips
- For the best texture, let the rice cool to room temperature before assembling so it does not warm the prawns and avocado.
- If you are serving anyone vulnerable, use fully cooked prawns and keep the bowl chilled until serving.
Substitutions
- Replace Sushi rice with Jasmine rice for a looser, less sticky base.
- Replace Rice vinegar with White wine vinegar for a sharper, less sweet acidity.
- Replace Soy sauce with Light soy sauce if you want a slightly lighter, saltier dressing.
Storage
- Refrigerate up to 1 days
- Best assembled and eaten straight away. If needed, store rice and toppings separately in the fridge, then assemble cold; add the avocado just before serving to prevent browning.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
recipes.allergens:
Crustaceans Sesame Soybeans
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