Speedy prawn & seaweed rice bowls
Waitrose and Partners

Speedy prawn & seaweed rice bowls

Fast and full of flavour, this colourful dish makes a brilliant lunch or fuss-free supper.

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  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 150g Essential Frozen Edamame Beans
  • 150g Waitrose King Prawns in Coriander & Chilli
  • 1 tbsp reduced salt light soy sauce
  • 2 tsp mayonnaise
  • 1 small avocado
  • 2 x 5g itsu Crispy Seaweed Thins Sea Salt
  • Sriracha and sliced salad onions to serve
  • 250g pack microwaveable sushi rice


  1. Bring a large saucepan of water to the boil, add the edamame beans, return to the boil and simmer for 9-10 minutes, then drain and set aside. Meanwhile, heat the rice according to pack instructions, then stand for 2 minutes to cool.

  2. Return the pan to a medium-high heat and add the prawns, cooking for 2-3 minutes until heated through. Transfer to a chopping board and roughly chop.

  3. Tip the rice into a mixing bowl. Stir through the soy sauce and mayonnaise, and then the prawns. Divide the rice between plates and top with the edamame beans and avocado. Serve with the crispy seaweed thins for scooping. A little sriracha and sliced salad onions go nicely on the side, too.

Cook’s tip

Leftover edamame beans are a fantastic freezer standby. Use to give broths and soups a protein boost – or cook to pack instructions and whizz into a rough purée for serving on toast with poached eggs.


Typical values per serving when made using specific products in recipe


2,448kJ/ 587kcals



Saturated Fat












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5 out of 5 stars1 rating