Shrimp Avocado Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 Lime
• 2 tsp Sesame oil
• 2 tsp Sesame seeds
• 250 g Prawns, cooked and peeled
• 1 medium Cucumber
• 120 g Edamame
• 30 g Pickled ginger
• 1 large Avocado, ripe but firm
• 2 Spring onion
• ¼ tsp Fine sea salt

1. 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.
2. 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.
3. 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.
4. 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.

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