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Rice & quinoa prawn sushi bowl

Rice & quinoa prawn sushi bowl served with chopsticks

Rice & quinoa prawn sushi bowl

Name: Rice & quinoa prawn sushi bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 100g white or brown sushi rice; 20g mixed coloured quinoa; 1½ tbsp rice wine vinegar; ½ tbsp golden caster sugar; 1 tsp oil; ½ sweet potato thinly sliced; 8 large peeled prawns cooked; ¼ cucumber halved and very finely sliced; ½ avocado thinly sliced; 1 roasted nori sheet snipped into lengths; sriracha mayonnaise and sesame seeds, to serve (optional)

Lulu Grimes

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Do something different for dinner: top rice and quinoa with prawns, sweet potato, avocado and seaweed to make this stunning Japanese-inspired family dish

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

100g white or brown sushi rice
20g mixed coloured quinoa
1½ tbsp rice wine vinegar
½ tbsp golden caster sugar

For the toppings

1 tsp oil
½ sweet potato

thinly sliced
8 large peeled prawns

cooked
¼ cucumber

halved and very finely sliced
½ avocado

thinly sliced
1 roasted nori sheet

snipped into lengths
sriracha mayonnaise

and sesame seeds, to serve (optional)

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Nutrition: Per serving

kcal439

low
fat10g

low
saturates2g
carbs61g
sugars13g
fibre6g
protein22g
salt1.8g

Method

step 1

Put the rice and quinoa in a pan. Add 320ml water, bring to the boil, cover with a lid and turn the heat down as low as it will go. Cook for 12-15 mins, or following pack instructions (brown sushi rice will need longer), by which time all the water should have been absorbed.
step 2

Meanwhile, heat the vinegar, sugar and a pinch of salt until the sugar has dissolved. Stir the vinegar mixture into the cooked rice, then gently move the rice around to let out some steam. The rice should be sticky rather than wet when cooled.
step 3

Heat the oil in a non-stick pan. Fry the sweet potato for 2-3 mins each side until just cooked, then season and set aside to cool. When the rice is cool, divide between two small bowls (or lunch boxes) and level the surface. Halve the prawns lengthways, then arrange on top of the rice along with the rest of the toppings. To serve, squeeze over some spicy mayo in a zigzag and sprinkle over some sesame seeds, if you like.

Recipe from Good Food magazine, May 2018

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A star rating of 4.3 out of 5.3 ratings

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