Tempura prawns and sushi rice bowl recipe
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
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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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