Shrimp Avocado Poke Bowl
Why this recipe works
- Quick to assemble: Cooked peeled prawns keep the prep fast, so the main cooking is limited to the rice and edamame.
- Bright, savoury dressing: Soy sauce, lime and sesame oil give the prawns saltiness, acidity and richness without needing a long marinade.
- Fresh texture contrast: Soft rice and avocado are balanced by crisp cucumber, tender edamame and the sharp bite of pickled ginger.
Get the most out of this recipe
Ingredient notes
- Use chilled cooked prawns: This bowl is designed for cooked, peeled prawns. Keep them cold until dressing so they stay firm and fresh-tasting.
- Choose firm-ripe avocado: The avocado should yield slightly but still hold clean slices; overly soft avocado can make the bowl feel heavy.
- Adjust the lime to taste: Add a little more lime if the dressing needs extra sharpness, especially if the avocado is very rich.
Make-ahead tips
- Keep components separate: Store the rice, prawns, vegetables and dressing in separate airtight containers for the best texture.
- Assemble just before eating: Slice the avocado and dress the bowl at the last moment to keep the toppings fresh and the rice from absorbing too much dressing.
- Prep the toppings ahead: The cucumber, spring onion, edamame and pickled ginger can be prepared in advance, making final assembly very quick.
Common mistakes
- Overcooking the prawns: If starting with raw prawns, cook only until just opaque, then cool before dressing; overcooked prawns turn rubbery.
- Skipping the rice rest: Letting the rice rest after cooking helps it finish steaming evenly and gives the bowl a better, slightly sticky texture.
- Leaving assembled bowls too long: Once assembled, the bowl is best eaten promptly. Keep prawns chilled and avoid leaving the finished bowl at room temperature.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Cook in a saucepan with 360 ml water and the fine sea salt: bring to the boil, cover and cook on the lowest heat for 12 minutes, then rest off the heat for 10 minutes. Fold through the rice vinegar and spread out to cool slightly.
- Cook the edamame in boiling water for 3–4 minutes until tender, then drain. Slice the cucumber and spring onions, and slice the avocado just before serving. Roughly chop the pickled ginger if the pieces are long.
- Whisk the soy sauce with the juice of the lime, sesame oil and sesame seeds. Add the cooked prawns and toss to coat. Taste and adjust with a little more lime if you want it sharper.
- Divide the rice between two bowls. Top with cucumber, edamame, avocado, pickled ginger and the dressed prawns, then scatter over the spring onion. Spoon any remaining dressing from the bowl over the top.
Recipe notes
Tips
- This method assumes cooked, peeled prawns; if yours are raw, simmer them for 2–3 minutes until just opaque, then cool before dressing.
- For neat bowls, keep the rice slightly warm and the toppings cold for contrast.
- Food safety: keep cooked prawns chilled and do not leave the assembled bowls at room temperature for more than 2 hours.
Substitutions
- Replace Lime with Lemon for a slightly sweeter citrus note in the dressing.
- Replace Pickled ginger with Fresh ginger-root for a punchier heat; grate it finely so it disperses evenly.
- Replace Soy sauce with Light soy sauce for a slightly saltier, cleaner finish.
Storage
- Refrigerate up to 1 days
- Store rice and toppings separately in airtight containers in the fridge. Eat within 24 hours for best quality; add the avocado and dressing just before serving to keep everything fresh.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans Sesame Soybeans
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