AI-generated imagePrawn, avocado and sweet-potato quinoa sushi bowl
Vinegared rice and quinoa topped with fully cooked prawns, tender sweet potato, cucumber and avocado. Serves two; never use raw prawns.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
1. Wash 160 g rice and 30 g quinoa, add 360 ml water, bring to a boil, cover and cook on low for 17–20 minutes; rest off heat 5 minutes. Check grains are tender and water absorbed.
- 02
2. Cook 180 g sweet-potato slices in 10 ml oil over medium heat for 4–5 minutes per side. If not fork-tender, add 15 ml water and cover for 3 more minutes.
- 03
3. Dissolve 9 g sugar in 22 ml vinegar and stir into warm grains. Spread shallowly to cool promptly; do not leave at room temperature and refrigerate at 4°C/40°F or colder within 1 hour if not immediately assembling and eating. Slice 100 g cucumber and 100 g avocado. Keep 180 g fully cooked prawns refrigerated until assembly, then serve at once.
- 04
4. Divide rice into two bowls, top evenly with potato, cucumber, avocado and cooked prawns. Add 2 g nori and 6 g sesame. Optionally mix 20 g mayonnaise with 5 g sriracha for a drizzle; serve immediately.
Before you cook
Contains crustacean shellfish (prawns) and sesame; optional mayonnaise may contain egg and sauces may include wheat or soy. Use only fully cooked chilled prawns, keeping them at 4°C/40°F or below until assembly. Cool cooked rice/quinoa rapidly, ideally within 1 hour, and refrigerate; use refrigerated rice within 24 hours, reheating cooked rice no more than once. Added vinegar is not a validated room-temperature preservation step. Serve the assembled bowl promptly or refrigerate it rapidly at 4°C or colder; avoid reheating already assembled chilled shrimp and raw vegetables.
Allergens: crustacean shellfish (prawns), sesame, egg in optional mayonnaise, possible soy or wheat in sauces
Image & source credits
AI-generated image.
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