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Prawn, Edamame and Avocado Sushi Bowl

This rice and prawn dish takes the elements and flavours of traditional sushi and reinvents it into an easy to prepare, no-fuss bowl serving. We added a fresh orange dressing and used whole-wheat rice to make it extra zingy and healthy.

Prep: 20 mins
Cook: 5 mins
Serves: 2
    • 200g brown rice
    • 12 raw king prawns
    • 2 carrots, peeled and shredded
    • 1 cucumber, chopped into fine strips
    • 1 avocado, chopped
    • 2 onions, finely sliced
    • Toasted sesame seeds
    • A few sheets of nori paper (optional)
    • 100g edamame
    • 100ml fresh orange juice
    • 3 tbsp. Light Blue Dragon Soy Sauce, plus extra for cooking prawns
    • 3 tbsp. white wine vinegar
    • 3 tbsp. Blue Dragon Sesame Oil
    1. Prepare the rice, according to the packet instructions.
    2. Make the dressing: In a small bowl; add orange juice, soy sauce, white wine vinegar and sesame oil. Whisk to combine. Set aside.
    3. Cook the shrimp over medium high heat with a couple tablespoons of soy sauce. Cook 3 minutes on each side until they are pink. When ready to assemble the components, place rice in a bowl. Top with the carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds.
    4. Drizzle with the fresh orange dressing.

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