Sticky Prawn & Sesame Avocado Poke Bowl
with Japanese Veg, Pickled Ginger & Sriracha
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Fish
- Eggs
This vibrant bowl is packed with colour and crunch thanks to a tantalising combo of creamy avocado, seared prawns, fluffy rice and zingy ginger. Add a generous drizzle of sesame dressing plus a kick of heat from sriracha for a meal fit for a champion!
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Cucumber
2
Red Radish
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Pickled Ginger
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Sriracha
(May be present: Soy)
1
Mashed Avocado
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Garlic Paste
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Fish, Eggs, Milk, Almond, Cashew)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
½ tbs
honey
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• When rice has 10 minutes remaining, thinly slice cucumber and radish into rounds.
• In a small bowl, place mixed sesame seeds (reserving some for the garnish) and mashed avocado. Stir to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce heat to medium, then add garlic paste and cook until fragrant, 1 minute.
• Remove from heat, add the honey and toss to coat.
• While the prawns are cooking, in a medium bowl, combine cucumber, radish and Japanese-style dressing.
• To the rice, stir through the vinegar and a pinch of sugar until coated.
• Divide sticky prawns, sushi rice, sesame avocado and Japanese veg between bowls. Spoon over any remaining glaze from the pan.
• SPICY! Use less sriracha if you’re sensitive to heat! Drizzle over sesame dressing and sriracha. Sprinkle with remaining sesame seeds and top with pickled ginger to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sticky prawns and sesame avocado combination landed well, with customers keen to order again.
- Suggestions: Some felt the avocado would be better if fresh and mashed at home rather than pre-mashed.
- Portions: A few customers found the serving size a little small, particularly wanting more prawns and avocado.
