Prawn Rice Bowl with Avocado & Crunchy Veg
A fresh prawn rice bowl with avocado, crunchy veg, and a zingy soy-lime dressing.
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!