Prawn, Tuna, Avocado and Edamame Bowl
with Jasmine Rice, Sriracha and Sesame Cucumber Salad
Inspired by Hawaiian poké bowls, our Prawn, Tuna, Avocado and Edamame Bowl has pan-fried prawns, sweet chilli tuna, crunchy edamame, sesame cucumber and avocado - a super green take on this beautifully balanced dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Baby Cucumber
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
22.5 milliliter(s)
Rice Vinegar
1 unit(s)
Avocado
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
48 grams
Sweet Chilli Sauce
80 grams
Fresh Edamame Beans
(Contains: Soya)
16 milliliter(s)
Sriracha Sauce
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
2 tbsp
Mayonnaise
1 tsp
Sugar
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
c) Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Meanwhile, trim the cucumber and slice into 1cm thick rounds.
b) In a small bowl, add half the sesame oil and half the rice vinegar. Season with salt and pepper and mix. Stir in the cucumber and set aside for now.
c) Halve the avocado and remove the stone.
d) Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
a) In a medium bowl, mix the tuna, sweet chilli sauce and mayo (see pantry for amount).
b) Season with salt and pepper.
a) When the rice is cooked, fluff up the grains with a fork.
b) Stir through the remaining rice vinegar, remaining sesame oil and sugar (see pantry for amount).
c) Season the edamame with salt and pepper.
a) Share the rice between your serving bowls.
b) Top with the prawns, sweet chilli tuna, edamame beans, sesame cucumber and avocado slices in separate sections.
c) Drizzle over the sriracha and sprinkle over the black sesame seeds to finish.
