Garlic Shrimp Poke Bowl
Why this recipe works
- Fast cooking: The prawns cook in just a few minutes, so the bowl comes together quickly once the rice is ready.
- Garlic-soy depth: Soy sauce, sesame oil and grated garlic coat the prawns before cooking, then the pan juices are used to reinforce the savoury finish.
- Balanced textures: Sticky rice, tender prawns, crisp cucumber, creamy avocado and firm edamame give the bowl a satisfying mix of softness and crunch.
Get the most out of this recipe
Ingredient notes
- Use sticky short-grain rice: Sushi rice gives the bowl its lightly sticky base; short-grain rice is the closest substitute if sushi rice is unavailable.
- Choose firm avocado: A ripe but firm avocado will dice neatly and hold its shape rather than turning into a mash when the bowl is assembled.
- Drain edamame well: If using frozen edamame, drain it thoroughly after heating so it does not water down the garlic-soy sauce.
Common mistakes
- Overcooking the prawns: Take the prawns off the heat as soon as they are pink and opaque; residual heat will continue cooking them.
- Skipping the rice rinse: Rinsing removes excess surface starch and helps the cooked rice stay glossy and distinct rather than heavy.
- Assembling while the rice is hot: Let the rice cool to room temperature before topping, so the cucumber stays crisp and the avocado keeps its shape.
Make-ahead tips
- Keep components separate: Store leftover rice, prawns and vegetables separately in the fridge, then assemble just before eating.
- Reheat prawns gently: Warm the prawns in a frying pan over medium heat only until piping hot, avoiding extended cooking.
- Add avocado last: Dice and add the avocado just before serving for the freshest 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 the rice vinegar; gently fold to cool it down. Set aside to come to room temperature. Meanwhile, thinly slice the spring onion, slice the cucumber and dice the avocado.
- Finely grate the garlic, then mix it with the soy sauce and sesame oil in a bowl. Add the prawns and toss to coat. Leave to stand while you heat a frying pan.
- Set a frying pan over medium-high heat and cook the prawns for 2 to 3 minutes, turning, until pink and just cooked through. Tip the prawns and any pan juices back into the bowl to re-coat in the garlicky sauce. If the edamame is frozen, briefly boil it until hot, then drain well.
- Divide the rice between two bowls. Arrange the cucumber, avocado and edamame on top, then spoon over the garlic soy prawns and scatter with spring onion. Serve straight away.
Recipe notes
Tips
- Do not overcook the prawns: pull them off the heat as soon as they turn pink and opaque, as they will keep cooking in the residual heat.
- If you want the rice cooler faster, spread it in a thin layer and fan it for a minute before assembling.
Substitutions
- Replace Sushi rice with Short-grain rice for a similar sticky texture.
- Replace Soy sauce with Light soy sauce for a slightly lighter, saltier finish.
- Replace Rice vinegar with White wine vinegar for a sharper acidity.
Storage
- Refrigerate up to 1 days
- Store leftover components separately in the fridge and eat within 24 hours. Reheat the prawns in a frying pan over medium heat just until piping hot, then assemble with cold rice and toppings; add the avocado at the last minute.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans Sesame Soybeans
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