This prawn rice bowl is one of those meals that feels like a proper treat but takes hardly any effort. It’s packed with fresh, vibrant ingredients – juicy prawns with a little spice, creamy avocado, and crunchy veg, all layered over fluffy rice. Then there’s the soy-lime dressing that ties it all together with a punchy, zingy kick.
It’s the kind of thing you can throw together on a weeknight, prep for lunch, or even scale up for a laid-back dinner with friends. Ticks all the boxes: quick, healthy-ish, full of flavour, and endlessly adaptable
If you like fresh, vibrant bowls like this one, check out my Sweet Chilli Chicken Noodle Salad – it’s another speedy midweek winner with loads of crunch and flavour.
🍴 Tools You’ll Need
Non-Stick Frying Pan – A pan like this is ideal for quickly reheating prawns without drying them out.
Rice Cooker: Perfect fluffy rice every time, something like this makes prep effortless.
Sharp Knife – A good sharp knife like this is great for slicing avocado, cucumber, and spring onion cleanly.
Small Mixing Bowl – Use a bowl like this to whisk up your dressing without spills or fuss.
🍷 Wine Pairing
This fresh and zingy prawn rice bowl goes brilliantly with a crisp Sauvignon Blanc – its citrus notes and acidity match the lime dressing and balance the richness of the avocado. If you fancy a switch, a dry Riesling is another great match that won’t overpower the delicate flavours.
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Prawn Rice Bowl with Avocado & Crunchy Veg
Ingredients
For the bowl:
- 150 g cooked prawns peeled, tail-off
- 1 ripe avocado sliced
- 1 small carrot julienned or grated
- ¼ cucumber sliced into ribbons or half moons
- 1 spring onion finely sliced
- 150 g cooked jasmine or basmati rice warm or cold
- Fresh coriander or sesame seeds to garnish (optional)
For the dressing:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Juice of ½ lime
- 1 tsp honey
- ½ tsp grated fresh ginger or a small pinch of ground ginger
- Chilli flakes or sriracha optional, to taste
Instructions
- In a small mixing bowl like this, whisk together the soy sauce, sesame oil, lime juice, honey, ginger, and a pinch of chilli flakes or sriracha. Set aside.
- Heat a non-stick frying pan like this over medium heat and gently toss the prawns for 2–3 minutes until just warmed through. If they’re already seasoned, you can skip this step.
- Prepare your base of rice — a rice cooker like this makes this part a breeze. Warm or chill, depending on your preference.
- In serving bowls, arrange the rice, avocado, carrot, cucumber, and spring onion. Add the warm prawns on top.
- Drizzle over the dressing and garnish with sesame seeds or chopped coriander if using.
- Serve immediately, and enjoy!
Top Tips for this Prawn Rice Bowl
Use pre-cooked rice to save time — microwave pouches are a solid shortcut on busy days.
Make it spicy with a dash of sriracha, sliced red chilli, or chilli flakes in the dressing.
Swap the prawns for cooked chicken, tofu, or salmon if you fancy a change.
Keep it cool – this dish works well as a chilled lunchbox option, especially in warmer weather.