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.
- 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
- 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.
- Mix the soy, sesame oil, ginger and spring onions in a bowl. Add the Honduran prawns and leave to marinade for 5 minutes
- 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.