Poke Bowl with Pineapple
Why this recipe works
- Clean, tangy dressing: Soy sauce, rice vinegar and lime balance the sweetness of the pineapple and the richness of the avocado.
- Fresh texture contrast: Soft sushi rice, tender prawns, crisp cucumber, creamy avocado and juicy pineapple make each bowl varied and satisfying.
- Fast assembly: Using cooked prawns keeps the recipe efficient, with most of the hands-on time spent preparing the toppings.
- Easy to adjust: Extra lime, a little more soy, or a fruit swap such as mango can shift the bowl towards sharper, saltier or sweeter flavours.
Get the most out of this recipe
Ingredient notes
- Choose fruit with structure: Use ripe pineapple for sweetness, but keep the avocado ripe and firm so it holds its shape in the bowl.
- Use good cooked prawns: The prawns are only lightly dressed, so choose ones with a clean, fresh flavour and chill them until needed.
- Add lime gradually: Squeeze in lime to taste rather than all at once, especially if the pineapple is already sharp.
Texture tips
- Assemble just before serving: Keep the rice, dressed prawns and toppings separate until the bowls are ready to eat so the cucumber stays crisp.
- Keep the toppings neat: Cut the pineapple and avocado into bite-size pieces rather than very small dice, so they remain distinct against the rice.
Make-ahead tips
- Store components separately: If preparing ahead, chill the rice, prawns and toppings in separate containers and assemble shortly before serving.
- Leave avocado until last: Slice or dice the avocado just before serving to reduce browning and keep the bowl looking fresh.
- Best eaten fresh: This bowl is at its best on the day it is made, when the rice is tender and the toppings are bright.
Serving ideas
- Finish with lime: Serve with extra lime wedges so each bowl can be adjusted at the table.
- Add a light side: Pair with edamame, seaweed salad or a simple cucumber salad for a fuller meal.
- Keep drinks crisp: Sparkling water with lime or chilled green tea works well with the salty-tangy dressing.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in a sieve under cold water until the water runs mostly clear. Tip into a saucepan with 240 ml water and bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, whisk the soy sauce and rice vinegar in a bowl, then squeeze in a little lime juice to taste. Add the prawns and gently toss to coat. Leave to stand while you prep the bowl toppings.
- Cut the pineapple into bite-size pieces. Slice the cucumber, dice the avocado, and finely slice the spring onion. Keep everything separate so the bowl looks fresh and colourful.
- Fluff the rice, then divide between two bowls while it is still slightly warm. Arrange the prawns, pineapple, cucumber and avocado over the rice, then spoon over any remaining dressing. Finish with spring onion, roasted sesame seeds, and extra lime juice to taste.
Recipe notes
Tips
- If your prawns are raw, poach them in gently simmering water for 2 to 3 minutes until pink and opaque, then cool before dressing.
- For the cleanest flavour, dress the prawns lightly and add more lime at the table so the avocado stays bright.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper dressing.
- Replace pineapple with mango for a similarly sweet, tropical bowl.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If storing, chill the rice and toppings separately and assemble just before serving; eat within 24 hours. Avoid chilling cut avocado for long as it will brown.
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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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