King prawn & cucumber poke bowl

A poke bowl is a traditional Hawaiian dish, based upon raw marinated fish, typically Ahi or Yellowfin tuna, that is cubed and layered up with a satisfying serving of sticky rice and power-packed pickles. Our version is using our delicious, peeled and cooked King prawns but the poke’s appeal is the way it can be customised to different tastes, so have a go at this recipe then get creative and season with spice, heat, salt and herbs for a flavour kick. 

Serves 2

Ingredients

• 150g jasmine or sushi rice
• 2 tbsp Japanese rice vinegar
• 2 tsp caster sugar
• ¼ red cabbage, finely shredded
• 1 cucumber, sliced lengthways and rolled
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 thumb size piece of ginger, grated
• 2 spring onions, finely chopped
• 150g Peeled and cooked King prawns
• 1 avocado, halved then fanned
• ½ red pepper, cut into julienne strips
• 15g pack fresh coriander

Method

1. Cook the rice according to the on-pack instructions then drain. Mix the vinegar and sugar and a pinch of salt.Stir half through the cooked rice and toss the other half with the shredded cabbage in another bowl.
2. Mix the soy, sesame oil, ginger and spring onions in a bowl. Add the Honduran prawns and leave to marinade for 5 minutes
3. Divide the rice between 2 serving bowls, top with the prawns and fanned avocado, add the cabbage, cucumber and red pepper in separate areas to make a colourful lunch bowl. Garnish with the coriander.