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Prawn Poke Bowl with mango, avocado and pickled cucumber.

Prawn Poke Bowls

Packed with bold flavours and vibrant colours, Prawn Poke Bowls are a firm favourite in our kitchen. Whether you call them shrimp poke bowls or stick with the prawn version, they’re all about that winning combo of juicy prawns, creamy avocado and crisp veg and mango on a warm bed of rice. Effort-worthy lunch or a fresh weeknight dinner! 
5 from 6 votes
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dinner, Lunch
Cuisine Fusion, Hawaiian
Servings 2 portions
Calories 735 kcal

Ingredients
 
 

Rice Base:

  • 170 g sushi rice + 220 ml water
  • 2 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Prawns:

  • 200 g raw prawns shelled and deveined, thawed if frozen
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or brown sugar
  • 1 garlic clove minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon chili flakes optional
  • squeeze of lime juice

Quick Pickled Cucumber:

  • 80 g cucumber thinly sliced
  • 1 teaspoon caster sugar
  • ½ teaspoon salt
  • 2 tablespoon rice vinegar
  • ½ teaspoon sesame seeds optional

Sesame Mayo Dressing:

  • 2 tablespoon mayonnaise
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon sesame oil
  • ½ teaspoon honey or maple syrup
  • 1 teaspoon sriracha or Chiu Chow Chilli Oil, or ¼ teaspoon chilli powder

Other Toppings:

  • 1 carrot julienned or coarsely grated
  • ½ small mango cut into small cubes
  • 80 g edamame beans
  • 1 small avocado mashed or cut into small cubes

Instructions
 

Cook The Rice:

  • Cook the rice following the instructions on the package, but as a general rule of thumb, place the rice in a colander and rinse, mixing the rice, under cold water until the water runs clear. Leave the rice to soak in water for 15 minutes. Drain thoroughly.
  • Add the drained rice to a pot with 220ml of cold water and cover with a lid. Bring it to a boil, then simmer on low heat for 10 minutes. (lid on). Take the pot of rice off the heat and leave it undisturbed (keeping the lid on) for 10 minutes.
  • In a small bowl, combine vinegar, sugar and salt. When the rice is cooked and rested, stir in the vinegar mixture, mixing it with a wooden spoon.

Marinate and Cook The Prawns:

  • In a bowl, mix soy sauce, sesame oil, honey, garlic, ginger, chili flakes, and lime juice. Toss the prawns in the marinade and let sit for 10–15 minutes.
  • Heat a non-stick frying pan over medium-high heat. Add the prawns and cook for 2–3 minutes per side, until pink and lightly caramelized. Avoid overcooking. Drizzle a little lime juice over after cooking for freshness.

Pickle The Cucumber:

  • As the prawns are marinating, prepare your cucumber. In a bowl mix, the rice vinegar, sugar and salt. Add the sliced cucumber, toss to combine and cover the bowl with a plate. Let it sit at room temperature whilst you prepare the rest of the poke bowl. When ready to used as a topping, drain any liquid and stir in some sesame seeds (optional).

Prepare the Dressing:

  • Whisk all ingredients together in a small bowl until smooth.
  • Taste and adjust saltiness (soy), tang (vinegar), or spice (sriracha) as needed.
  • Thin the sriracha mayo with a little water if it's too thick to drizzle. 

Assemble Prawn Poke Bowls:

  • Divide the seasoned rice between bowls. Top it with drained pickled cucumber, mango cubes, edamame beans, julienned carrots and avocado. Arrange the cooked prawns on top. Drizzle everything with sesame mayo. Enjoy!

Nutrition

Calories: 735kcalCarbohydrates: 106gProtein: 27gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 128mgSodium: 2895mgPotassium: 1106mgFiber: 13gSugar: 20gVitamin A: 6169IUVitamin C: 33mgCalcium: 134mgIron: 4mg
Keyword Prawn Poke Bowl, Prawn Poke Bowls, Shrimp Poke Bowl
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