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Rice & quinoa prawn sushi bowl

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 439
  • Carbohydrates 61
  • Saturated Fat 2
  • Sugar 13
  • Protein 22
  • Fat 10
  • Fibre 6
  • Salt 1.8

Nutrition per serving

  • Calories 439
  • Carbohydrates 61
  • Saturated Fat 2
  • Sugar 13
  • Protein 22
  • Fat 10
  • Fibre 6
  • Salt 1.8

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 mayonnaiseand sesame seeds, to serve (optional)

Method

  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.

  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.

  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.

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