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Prawn & avocado quinoa sushi bowls
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• 100g Waitrose White, Black & Red Quinoa
• 150g Cooks’ Ingredients Sushi Rice
• 3 tbsp Cooks’ Ingredients Japanese Rice Vinegar
• 1 tbsp caster sugar • 1 tsp fine sea salt
• 2 avocados, skinned and stoned
• 1-2 tsp yuzu juice
• 11⁄2 tbsp mayonnaise
• 2 tsp light soy sauce
• 220g Waitrose Cooked Extra Large King Prawns
• 1 tsp sesame seeds
• 1 tbsp chopped chives
• 1/3 punnet salad cress
• 2 tbsp frozen edamame beans, cooked according to pack instructions
1 Put the quinoa and rice in a sieve and rinse under cold running water for 1 minute, gently turning by hand until the water runs clear. Drain and put in a pan with 450ml water, then leave to soak for at least 30 minutes. Bring to the boil in the same water, cover, then reduce the heat and simmer gently for 15 minutes. Remove from the heat and set aside, covered, for a further 5 minutes (don’t lift the lid).
2. Meanwhile, make the sushi seasoning. Put the rice vinegar, sugar and salt in a small bowl and mix until dissolved.
3. Place the rice and quinoa in a flat dish such as a roasting tray or wide, shallow bowl. Add the sushi seasoning and fold in with carefully with a wooden spoon, taking care not to damage the grains. You need to cool the rice and quinoa quickly now to stop it cooking – use a fan or a magazine to waft it. It should take about 3 minutes to bring to room temperature. Don’t leave it to cool naturally or put it in the fridge, as this will make it hard and dry.
4. To make the prawn and yuzu avocado sauce, mash the avocado with a fork until smooth. Add the yuzu juice, mayonnaise and soy sauce and mix well. Chop half the cooked prawns into smaller pieces and add to the avocado mixture.
5. Divide the rice and quinoa between 4 bowls. Spoon over the avocado prawn sauce, then add the remaining whole prawns. Sprinkle with sesame seeds, chives, cress and edamame beans to finish.
Typical values per serving: