Sushi Bowl with Prawns

Sushi Bowl with Prawns, Avocado Rose, Wasabi Mayonnaise, Nori and Soy Sauce

a prawn sushi bowl - with avocado.jpg
Sushi Bowl with prawns, avocado rose, nori, wasabi mayonnaise and pickled ginger

We grew up with a huge family. On both parents’ sides, I have more aunts and uncles than I have fingers… As young children, Christmas and new year was always split between our mother’s and father’s families. In fact, one of my very first memories was sitting in a horse drawn carriage, riding through the plantation on my aunts’ farm (to me at the time, a forest), and calling to Kersvader.

With large families, come great diversity in taste and opinion.  Some love red meat and consider chicken and fish to be vegetables. Some hate tomato and any ‘cooked’ fruit. Some cringe at the thought of consuming uncooked fish.

through the years, I’ve come across many people who are not fond of sashimi, or the uncooked fish often used in sushi making. As a result, we’ve also noticed that many sushi bars have begun to offer more and more cooked seafood options on their menus. In celebration of accommodating different tastes, we’ve built a fully-cooked sushi bowl…

Serves 4

Cooking & preparation time: 45 minutes- 1 hour


Sushi rice

  • 1 Cup sushi rice
  • 1 ½ Cup water
  • ¼ Cup rice vinegar
  • 1 Tbsp vegetable oil
  • ¼ Cup sugar
  • ½ Tsp salt


  • 20 large shelled prawns (or about 10 small prawns per bowl)
  • 1 Sheet nori
  • 2 Ripe avocados
  • 4 tbsp Pickled ginger
  • Chives for garnish
  • 1 lime
  • 1-2 tbsp Sesame seeds for garnish
  • Optional: 7 spice for extra kick and garnish

Dressing/ Dipping sauce

  • ½ cup Soy sauce
  • ½ cup Sweet Indonesian soy


  • 1 cup sushi mayonnaise (alternatively use your favourite mayonnaise)
  • 2 tbsp Wasabi Powder or 1 tbsp pre-made wasabi


Method For Cooking Sushi Rice

  • Rinse the rice in a strainer or colander until the water runs clear.
  • In a medium saucepan, bring the water to a boil and add the rice.
  • Reduce the heat to low, cover and cook for 20 minutes.
  • The rice should be tender and all the water should be absorbed.
  • Cool until cool enough to handle.
  • In a small saucepan, combine the rice vinegar, oil, sugar and salt.
  • Simmer the mixture over medium heat until the sugar dissolves.
  • Let the mixture cool.
  • Use a wooden spoon to fold the mixture into the rice.
  • The mixture will make the rice wet and glossy, but will be absorbed into the rice in a couple of minutes.

Preparing the Prawns

  • Poach the uncooked, peeled prawn meat in a 3-4 litre pot with boiling water and 1 tsp salt.
  • Poach the prawns until the meat is white and firm (typically 7-10 minutes depending on the size), and move immediately to a bowl with ice water to avoid over-cooking.
  • Drain the prawns and let dry on sheets of kitchen paper to remove the last moisture.

Plating your dish

  • Plate your bowl by starting with the rice.
  • Second, place the avocado, and arrange the prawns in the bowl.
  • Cut the nori into small cubes and arrange in the bowl.
  • Add the pickled ginger and garnish with chives, sesame seeds and 7 spice.
Prawns and avocado sushi bowl with nori and pickled ginger


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s