Poke bowls might seem like a summery option but by adding warm cooked prawns you cut down on that summery vibe just a little. The black rice adds a seriously nutty vibe to these bowls that are topped with my favourite poke toppings.

These are way simpler to make than some of my other poke bowl recipes as the prawns add some of the flavour along with the seaweed salad. You can totally make the seaweed salad from scratch or do as I did here and just buy it. It keeps for a few days in the fridge and is such an intense flavour hit to add to your salad bowls.

I made my own pickled ginger because it’s super easy but if you have pickled ginger on hand you could just use that. Edamame beans are pretty widely available in the frozen vegetable section of your supermarket. You simple soak them in boiling hot water for a few minutes to defrost then pop them from their pods. Too easy.

The ponzu prawns add a salty sweetness with a fresh hit of ginger that I love in winter because immunity and all that jazz. I also love mixing up the winter comfort food with a bowl that screams health at you. if you can’t find the black rice just use whatever short grain rice you like.

Serves 4

Ingredients

1 cup short grain black rice

400g prawns, shelled

2 Tbs Ponzu sauce

1 tsp mirin

1/2 tsp dried chilli flakes

1 Tbs coriander root and stem, finely chopped

5cm long piece of ginger

1 Tbs rice wine vinegar

1/2 tsp sugar

1 cup spring onion, finely sliced

1 cup edamame beans (measured podded)

1 lebanese cucumber or small cucumber of choice, cut in half lengthways then sliced into 3mm thick slices.

2 cups gourmet lettuce, or lettuce of choice

1 carrot, julienned

1 avocado, finely sliced

2 Tbs black and white sesame seeds (just use 1 kind if you like)

2/3 cup seaweed salad

1/2 cup coriander leaves

2 limes

Directions

Place the rice in a small heavy based pot with 2 cups of water and a pinch of salt and bring to a boil. turn down to a simmer and cook for 20-30 minutes until water is evaporated and then allow to stand, covered, for 5-10 minutes. Or go with packet directions.

Meanwhile, in a large bowl place the prawns, ponzu, mirin, coriander root and stem, chilli flakes, 1/3 cup of the spring onion and 2 tsps of freshly grated ginger. Toss to combine. Set aside.

Finely slice the remaining ginger and place in a small bowl with the vinegar, salt, sugar and 1 Tbs of water, or enough to just cover. Set aside for at least 20 minutes.

Mix together the edamame and remaining spring onion.

Once the rice is cooked put a large wok or fry pan on medium high heat. Add a little extra virgin olive oil and once hot add the prawns. Cook for 2-3 minutes on each side or until prawns have a little colour and are cooked through. Squeeze the juice of half a lime over the prawns.

Build bowls by starting with rice and then adding the carrot, cucumber, edamame and avocado and topping with the prawns, seaweed salad and ginger. Sprinkle the sesame seeds over the top and serve with kewpie if you’re feeling indulgent. Mix together and eat.

HH. x