Shrimp Spicy Mayo Poke Bowl
Why this recipe works
- Fast assembly: Using cooked prawns keeps the cooking focused on the rice and edamame, so the bowl comes together quickly.
- Good texture contrast: Soft sushi rice, creamy avocado, crisp cucumber and tender prawns make each bite feel balanced rather than heavy.
- Adjustable heat: The sriracha mayo can be tasted and adjusted before coating the prawns, making the spice level easy to control.
Get the most out of this recipe
Adjust the heat
- For less heat: Start with a small amount of sriracha and build up gradually, or use sweet chilli sauce for a gentler, slightly sweeter dressing.
- For more heat: Increase the sriracha to taste, keeping enough mayonnaise in the dressing so it still coats the prawns smoothly.
- Keep it balanced: Taste the dressing before adding the prawns; the rice, avocado and cucumber will soften the heat once the bowl is assembled.
Ingredient notes
- Use cooked, peeled prawns: This recipe relies on ready-cooked prawns, which only need coating in the spicy mayo rather than further cooking.
- Choose ripe avocado: A ripe avocado should give slightly when pressed and adds the creamy texture that balances the spicy dressing.
- Cool the rice slightly: Spreading the rice in a shallow bowl helps it lose excess heat before the chilled toppings are added.
Make-ahead tips
- Store separately: Keep the rice, prawns, vegetables and dressing components separate in airtight containers so the cucumber stays crisp.
- Assemble just before eating: Build the bowl shortly before serving to keep the avocado fresh and the textures distinct.
- Prep ahead wisely: The rice and edamame can be prepared in advance, but slice the avocado close to serving for the best colour and texture.
Serving ideas
- Finish with crunch: Spring onions and sesame seeds add a fresh, nutty finish that keeps the creamy prawns from feeling too rich.
- Serve with something light: Pair with miso soup, pickled cucumber or a simple seaweed salad for a more complete lunch.
Equipment you'll need
Ingredients
Instructions
- Cook the sushi rice in a saucepan according to the packet instructions. Spread it in a shallow bowl so it cools slightly while you prepare the rest.
- Bring a small pan of water to the boil and cook the edamame for 2 to 3 minutes until tender. Drain and rinse under cold water to cool.
- In a mixing bowl, stir together the mayonnaise and sriracha until smooth. Add the prawns and toss to coat evenly.
- Slice the cucumber. Halve, stone and slice the avocado, and thinly slice the spring onion.
- Divide the rice between two bowls, then add the cucumber, avocado and edamame. Spoon over the spicy mayo prawns and finish with spring onion and sesame seeds.
Recipe notes
Tips
- If your prawns are chilled from the fridge, let them sit at room temperature for 10 minutes before tossing with the dressing so the flavour comes through.
- Add the sriracha gradually, then taste the dressing before coating the prawns so you can set the heat level.
- Food safety: keep cooked prawns refrigerated and don’t leave them out for more than 2 hours; for vulnerable groups, use pasteurised egg mayonnaise where available.
Substitutions
- Replace Sriracha with Sweet chili sauce for a milder, sweeter dressing.
- Replace Edamame with Cucumber for extra crunch if you cannot find edamame.
Storage
- Refrigerate up to 1 days
- Store components separately in airtight containers in the fridge and eat within 24 hours. Assemble just before eating to keep the cucumber crisp; do not freeze.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans Eggs Sesame
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