Rainbow poke bowl with spicy sesame drizzle
5
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
The closest thing we’ve seen to a rainbow in a bowl and it works for a range of seafood. Swap in sushi-grade tuna or flaked cooked salmon for the prawns if you prefer.
Ingredients
Red cabbage
½ cup(s), shredded, (45g)
Carrot(s)
1 small, peeled, grated
Red capsicum
¼ medium, cut into thin strips
Edamame beans
⅓ cup(s), weighed cooked and shelled, (65g)
Lebanese cucumber
1 small, chopped
Red radish
2 medium, quartered
Cooked shell-on prawns
6 large, peeled, tails intact, deveined
Sesame seeds
½ tsp
Green shallot(s)
1 individual, thinly sliced
Rice crackers, plain
6 individual, crushed, (10g)
Low-fat mayonnaise
1 tbs
Sriracha sauce
1 tsp
Rice wine vinegar
2 tsp
Sesame oil
1 tsp
Fresh ginger
¼ tsp, finely grated
Instructions
1
Arrange cabbage, carrot, capsicum, edamame, cucumber, radishes and prawns in a wide shallow bowl.
2
To make dressing, whisk all the ingredients in a small bowl.
3
To serve, scatter sesame seeds, shallot and rice crackers over the poke bowl. Drizzle with dressing or serve it on the side, if preferred.
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