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Rainbow poke bowl with spicy sesame drizzle

Rainbow poke bowl with spicy sesame drizzle

Total Time
20 min
20 min
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.


Red cabbage

½ cup(s), shredded, (45g)


1 small, peeled, grated

Red capsicum

¼ medium, cut into thin strips

Edamame beans

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


  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.


STORAGE TIP: You can assemble the poke bowl up to 2 hours ahead. Store covered in the fridge. Top with sesame seeds, shallot, rice crackers and dressing just before serving.