Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Poke-style prawn and avocado bowls

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Poke-style prawn and avocado bowls

    This traditional Hawaiian way of preparing seafood is all the rage right now. You’ll usually and raw tuna tossed in the soy dressing, but we think prawns work just as well.

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 20 minutes

    Serves: 2


    150g sushi or jasmine rice

    2 tbsp Japanese rice vinegar

    2 tsp caster sugar

    1⁄4 red cabbage, finely shredded

    2 tbsp soy sauce

    1 tbsp sesame oil

    1 tsp grated fresh root ginger

    1 jalapeno chilli, deseeded and  finely chopped

    2 essential Waitrose salad onions, finely chopped

    150g essential Waitrose cooked king prawns

    1 avocado, diced

    handful coriander leaves, chopped


    1. Cook the rice according to pack instructions; drain. Mix the vinegar, sugar and a pinch of salt. Stir half through the cooked rice and toss the other half with the cabbage in a separate bowl.

    2. Mix the soy sauce, sesame oil, ginger, chilli and salad onion in a bowl. Toss the prawns in and leave to marinate for 5 minutes. Toss through the avocado and coriander leaves. Divide the rice between bowls, then top with the prawns and cabbage. The dish is great sprinkled with sesame seeds and served with pickled cucumber on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars