Tempura prawns and sushi rice bowl recipe | Sainsbury`s Magazine
Crispy, golden tempura prawns recipe meet the fresh flavours of lime, avocado, sriracha mayo and edamame beans in this quick and easy rice bowl recipe
Ingredients
- 125g sushi rice
- 8 frozen tempura prawns
- ½ lime
- 40g light mayonnaise
- 2 tsp sriracha hot sauce
- 1 ripe avocado, sliced
- 1 x 175g pot cooked edamame beans
- ½ tsp sesame seeds, toasted
- 1 tbsp rice vinegar
- 2 tsp caster sugar
- 1 tsp sesame oil
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