Wok Fried Prawn Poké Bowl

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SunRice Koshihikari Rice

SunRice Koshihikari Rice

If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain rice has unique characteristics - versatility, firmness, consistency, aroma and natural sweetness. It is a premium grain that is perfect for Japanese dishes and desserts. Koshi naturally possess optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer. Translated as “the light of Koshi” in reference to an ancient province in Japan, Koshi is also commonly used as the hero in Japanese, Korean and Chinese cuisines. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1½ cup SunRice Sushi Rice (rinsed)

  • 1 Long Red Chilli (chopped)

  • 2 Green Shallots (sliced)

  • 1 Fresh Ginger (4cm, peeled, chopped)

  • 1 clove Garlic (halved)

  • 2 tbsp Vegetable Oil

  • 700 g Green Prawns (peeled, deveined)

  • 1 cup Frozen Shelled Edamame (thawed)

  • 2 cup Shredded Slaw

  • 4 Baby Cucumbers (thinly sliced lengthways)

  • 1 Avocado (quartered, sliced)

  • Fresh Coriander, Pickled Ginger and Black Sesame Seeds (to serve)

  • Soy and Lime Dressing

  • 3 tbsp Vegetable Oil

  • 1 tbsp Tamari

  • 1 Lime (juiced)

  • ½ tsp Caster Sugar

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.






Short & Round

Short & Round

Photo of Wok Fried Prawn Poké Bowl


  • Place the rice and 2 cups (500ml) cold tap water in a medium (15-17cm base) saucepan. Bring to the boil, uncovered over high heat. Reduce heat to low, stir, cover and simmer on low heat for 15 minutes. Remove from the heat. Stand covered for 5 minutes.

    Tip: For a convenient alternative, we have a range of microwave rice. Ready to eat in 90 seconds!

  • Meanwhile, place the chilli, green shallots, ginger, garlic and 1 tablespoon of the oil in a small food processor. Process to a paste. Transfer to a bowl. Stir in the prawns.

    __Tip __You can use frozen, peeled, green prawns for this recipe. Thaw prawns before marinating in step 2.

  • While the rice is standing, heat a wok over high heat until hot. Add the remaining oil and swirl to coat the wok. Add the prawns and stir fry 2 minutes until cooked through. Remove from the heat.

  • Fluff the Sushi rice with a fork and spoon into serving bowls. Add the prawns, edamame, slaw, cucumber and avocado. Top with coriander and pickled ginger.

  • Combine all the dressing ingredients. Spoon over the Poké bowls. Sprinkle with sesame seeds. Serve.

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