Shrimp Sweet Chili Poke Bowl

• 150 g Sushi rice
• 250 g Prawns, raw, peeled
• 90 ml Sweet chili sauce
• 1 piece Lime
• ½ Cucumber
• 1 medium Carrot
• 1 large Avocado, ripe
• 2 Spring onion
• 2 tsp Sesame seeds

1. Cook the sushi rice in a saucepan according to the packet instructions. Drain well if needed, then set aside to cool slightly while you prep the toppings.
2. Meanwhile, slice the cucumber into half moons. Use a vegetable peeler to shave the carrot into ribbons, then halve, stone and slice the avocado; thinly slice the spring onion.
3. Heat a large frying pan over medium heat. Add the prawns and cook for 2 to 3 minutes, stirring, until pink and just cooked through.
4. Take the pan off the heat and toss the prawns with the sweet chili sauce and a squeeze of lime. Taste and add a little more lime if you want it sharper.
5. Divide the sushi rice between two bowls. Top with the sweet chilli prawns, cucumber, carrot and avocado, then finish with spring onion and sesame seeds; serve with extra lime wedges.

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