Poke-style prawn and avocado bowls

Name: Poke-style prawn and avocado bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 150 g sushi or jasmine rice; 2 tbsp Japanese rice vinegar; 2 tsp caster sugar; ¼ 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; 150 g essential Waitrose cooked king prawns; 1 avocado, diced; 1 handful handful coriander leaves, chopped

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Plusmarinating

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150g sushi or jasmine rice
2 tbsp Japanese rice vinegar
2 tsp caster sugar
¼ 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
1 handful handful coriander leaves, chopped

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.
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.

Typical values per serving when made using specific products in recipe