Prawns, mango and lime form a modern tropical, Asian-inspired poke variation. Using cooked prawns makes it easier to handle than a raw-fish bowl.
Hawaiian-inspired with modern Asian flavours
Ingredients
- 160 g sushi rice
- 220 ml water
- 1 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 250 g cooked peeled prawns
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ½ cucumber, sliced
- 3 radishes, thinly sliced
- 2 spring onions, sliced
- 2 tbsp fresh coriander, optional
- 1 tsp sesame seeds
- juice of 1 lime
- 1 tbsp sweet chilli sauce
- 1 tsp soy sauce
- ½ tsp toasted sesame oil
- ½ tsp finely grated fresh ginger
Method
- Rinse the rice several times until the water is almost clear.
- Cook the rice with the water according to the packet instructions. Stir together the rice vinegar, sugar and salt, then fold the mixture into the warm rice.
- Divide the rice between two bowls and let it cool slightly. It should be warm or at room temperature, not piping hot.
- Mix the lime juice, sweet chilli sauce, soy sauce, sesame oil and ginger.
- Toss the prawns with half of the dressing and refrigerate for 5 minutes.
- Arrange the prawns, mango, avocado, cucumber and radishes over the rice.
- Drizzle with the remaining dressing and finish with spring onions, coriander and sesame seeds.
Beginner tips
- Defrost frozen prawns slowly in the refrigerator and pat them dry.
- Use a ripe but still firm mango so the cubes hold their shape.
- Add fresh chilli or extra sriracha for more heat.
Substitutions and variations
- Replace the prawns with cooked salmon or tofu. For less sugar, halve the sweet chilli sauce and add more lime juice.
