Fusion Shrimp Rice Bowl

• 180 g Sushi rice
• 240 ml Water
• 300 g King prawns, peeled and deveined
• 2 cloves Garlic
• 15 g Ginger root, peeled
• 2 tbsp Soy sauce
• 1 Lime
• 1 Avocado, ripe but firm
• ½ Cucumber
• 30 g Pickled ginger
• 60 g Mayonnaise
• 2 tsp Sriracha
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 5 minutes.
2. Meanwhile, finely grate the garlic and ginger. Halve the lime and squeeze half into a small bowl with the soy sauce; set the remaining lime half aside for serving.
3. Heat a large frying pan over medium-high heat. Add the prawns, garlic and ginger and cook for 1 minute, tossing. Pour in the soy mixture and cook for 1 to 2 minutes more until the prawns are just opaque and coated in a glossy sauce.
4. Stone and slice the avocado, and slice the cucumber. Stir the sriracha into the mayonnaise. Divide the rice between bowls, top with prawns, avocado, cucumber and pickled ginger, then drizzle with sriracha mayonnaise, squeeze over the remaining lime and finish with roasted sesame seeds.

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