INGREDIENTS:
450g fresh prawns, peeled and deveined
1 ripe avocado, sliced
1 ripe mango, diced
2 cups cooked sushi rice
Seaweed salad
1 cucumber, thinly sliced
1-2 radishes, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 teaspoon rice vinegar
1 teaspoon honey
Sesame seeds for garnish
Sliced green onions for garnish
METHOD:
In a bowl, whisk together the soy sauce, sesame oil, ginger, rice vinegar, and honey to create the marinade.
Place the prawns in a resealable plastic bag and pour half of the marinade over the prawns, reserving the rest for later. Seal the bag and refrigerate for at least 15-20 minutes to marinate.
While the prawns are marinating, prepare the sushi rice according to package instructions.
Once the prawns are done marinating, heat a skillet over medium heat and cook the prawns for 2-3 minutes on each side until pink and cooked through. Remove from heat.
In serving bowls, divide the cooked sushi rice among the bowls. Arrange the cooked prawns, avocado slices, mango, seaweed salad, cucumber slices, and radish slices on top of the rice.
Drizzle the remaining marinade over the assembled poke bowls.
Finally, sprinkle sesame seeds and sliced green onions over the poke bowls for garnish, and serve.
Serves 4