Tempura prawns and sushi rice bowl
Prep time: 15 minsTotal time: 
Tempura prawns and sushi rice bowl
Crispy, golden tempura prawns meet the fresh flavours of lime, avocado and edamame beans in this quick and easy rice dish. A drizzle of sriracha mayo adds a deliciously spicy kick
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 125g sushi rice
- 8 frozen tempura prawns
- ½ lime
- 40g light mayonnaise
- 2 tsp sriracha hot sauce
- 1 ripe avocado, sliced
- 1 x 175g pot cooked edamame beans
- ½ tsp sesame seeds, toasted
For the rice seasoning
- 1 tbsp rice vinegar
- 2 tsp caster sugar
- 1 tsp sesame oil
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6 or an air fryer to 180°C. Put the rice in a sieve and rinse thoroughly under cold running water. Tip into a saucepan, pour over 170ml cold water and bring to the boil. Once boiling, reduce the heat to low, cover with a lid and cook for 10 minutes, undisturbed. Remove from the heat and leave to stand for 10 minutes, still covered.
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Meanwhile, cook the frozen prawns on a baking tray in the oven for 14 minutes or air-fry for 7 minutes, turning halfway. Cut the lime half into 3 wedges. Squeeze one of the wedges into a small bowl and combine with the mayonnaise and sriracha (start with 1 teaspoon if you prefer less heat). In another small bowl, combine all the ingredients for the rice seasoning.
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Pour the rice seasoning over the cooked sushi rice and stir in with a wooden spoon. Divide the rice between shallow serving bowls, then top with the tempura prawns, avocado and edamame beans. Drizzle over some spicy mayo, sprinkle over the sesame seeds and serve with the remaining lime wedges and mayo on the side.
