Speedy prawn & seaweed rice bowls

Name: Speedy prawn & seaweed rice bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 150 g Essential Frozen Edamame Beans; 150 g Waitrose King Prawns in Coriander & Chilli; 1 tbsp reduced salt light soy sauce; 2 tsp mayonnaise; 1 small avocado; 5 g itsu Crispy Seaweed Thins Sea Salt; Sriracha and sliced salad onions to serve; 250 g pack microwaveable sushi rice

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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Ingredients

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

Method

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.
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.
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.