Japanese recipe for 2 people, takes only 20 mins; recipe has sushi rice, quinoa, rice wine vinegar, golden caster sugar, oil, sweet potato, prawns, cucumber, avocado, nori sheet and sriracha mayonnaise.
Rice & quinoa prawn sushi bowl
Course: Japanese
Servings
2
servings
Prep time
10 mins
Ingredients
- Cucumber: 1/4 cucumber, halved and very finely sliced
- Oil: 1 tsp oil
- Sweet Potato: 1/2 sweet potato, thinly sliced
- Avocado: 1/2 avocado, thinly sliced
- Rice Wine Vinegar: 1 1/2 tbsp rice wine vinegar
- Quinoa: 20g mixed coloured quinoa
- Golden Caster Sugar: 1/2 tbsp golden caster sugar
- Prawns: 8 large peeled prawns, cooked
- Sushi Rice: 100g white or brown sushi rice
- Nori Sheet: 1 roasted nori sheet, snipped into lengths
- Sriracha Mayonnaise: sriracha mayonnaise and sesame seeds, to serve (optional)
Directions
- Put the rice and quinoa in apan. 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.
- 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.
- Heat the oil in anon-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.
