Hawaiian Prawn Poke Bowl
An easy-to-make meal, combining light seafood flavours with fresh veggies and a hint of zest.
- 1 cup brown rice
- 1/4 cup rice wine vinegar
- 3 tsp caster sugar
- 1 tbs olive oil
- 20 raw prawns, peeled and deveined
- 1/4 cup lemon juice
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp grated ginger
- 1/2 cup pickled red onion slices
- 1 continental cucumber, shaved into ribbons
- 1/2 cup radish, thinly sliced
- 1 cup edamame beans, cooked
- 1/4 cup seaweed salad
- 1 tsp sesame seeds
- Lemon wedges to serve
Cook brown rice as per packet instructions. Dissolve sugar in rice wine vinegar and mix through the rice.
Heat olive oil on a medium heat and pan-fry prawns for 4 minutes, or until cooked through.
Combine the lemon juice, sesame oil, honey, and ginger. Add the cooked prawns and marinate for 10 minutes.
Spoon rice into bowls. Top with prawns, pickled red onion slices, cucumber ribbons, radish, edamame beans and seaweed.
Sprinkle sesame seeds and serve with lemon wedges.
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