Matt Moran's poke bowl with prawns and cucumber is all we want to eat this season

Name: Easy poke bowl recipe
Yield: 4
Ingredients: 2 Lebanese cucumbers, thinly sliced into ribbons (we used a mandolin); 2 tbs sesame oil; 1 small onion, thinly sliced; 1 small knob (about 15g) ginger, cut into matchsticks; 1 large garlic clove, thinly sliced; 2 star anise; 100g shiitake mushrooms, sliced; 30g palm sugar, grated; 1/3 cup (80ml) rice vinegar; 2 eggs, room temperature; 2 x 250g packets microwavable brown rice; ½ cup (60ml) whole-egg mayonnaise; 2 tbs chilli sauce (we used sriracha); 20 cooked prawns, peeled, tails intact; Sliced avocado, radish & mixed sesame seeds, to serve

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https://healthimprovements.info/recipes/easy-poke-bowl-recipe/gyxilzbk — Poke bowl with prawns and cucumber and shiitake relish

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 13, 2019

There's nothing like a fresh poke bowl to make it feel like it's summer all year round.

2 Lebanese cucumbers, thinly sliced into ribbons (we used a mandolin)
2 tbs sesame oil
1 small onion, thinly sliced
1 small knob (about 15g) ginger, cut into matchsticks
1 large garlic clove, thinly sliced
2 star anise
100g shiitake mushrooms, sliced
30g palm sugar, grated
1/3 cup (80ml) rice vinegar
2 eggs, room temperature
2 x 250g packets microwavable brown rice
½ cup (60ml) whole-egg mayonnaise
2 tbs chilli sauce (we used sriracha)
20 cooked prawns, peeled, tails intact
Sliced avocado, radish & mixed sesame seeds, to serve

Method

1.

Place cucumber in a colander in the sink, sprinkle with 2 tsp salt flakes, toss to combine and leave for 15 minutes to drain, then gently pat dry with paper towel.
2.

Heat sesame oil in a saucepan over medium-low heat, add onion, ginger, garlic and star anise and cook, stirring regularly, for 7 minutes. Add mushroom and cook for 3 minutes or until tender. Add sugar, stir for 2 minutes or until dissolved, then add vinegar and bring to the boil for 2 minutes. Remove from heat and allow to cool slightly, then add cucumber, gently stir to combine and set aside to cool.
3.

Gently lower eggs into a saucepan of boiling water and cook for 5 minutes. Drain and plunge eggs into iced water for 5 minutes. Peel and halve.
4.

Heat the rice according to the packet instructions.
5.

To make chilli mayonnaise, combine mayonnaise and chilli sauce in a small bowl.
6.

Divide rice among serving bowls. Top with cucumber and shiitake relish, prawns, avocado, radish and eggs and sprinkle with sesame seeds. Serve with chilli mayonnaise.