Nourishing Prawn & Sesame Avocado Poke Bowl
with Pickled Ginger & Sriracha Drizzle
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
white rice
1
cucumber
2
radish
1
avocado
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
garlic
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
sriracha
1 packet
pickled ginger
Not included in your delivery
olive oil
1.25 cup
water
½ tbs
honey
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add white 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. • Slice avocado in half, scoop out flesh. In a shallow bowl, place mixed sesame seeds. Gently dip avocado halves into sesame seeds (reserving the excess for garnish) to coat.
• 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, and add garlic paste and cook, until fragrant, 1 minute. • Remove from heat and add the honey, tossing to coat.
• While prawns are cooking, in a medium bowl, combine cucumber, radish and Japanese style dressing. • To rice, stir in the vinegar and a pinch of sugar, until coated. • Divide sushi rice, prawns, avocado and dressed veggies between bowls. Spoon over any remaining glaze from pan. • Drizzle with sesame dressing and sriracha. Sprinkle over remaining sesame seeds. Top with pickled ginger. Enjoy!