Sweet Chilli Prawns Sushi Rice Bowl

Name: Sweet Chilli Prawns Sushi Rice Bowl
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 250 g of Sushi Rice; 3 tbsp of White Sugar; 1 tsp of Pink Salt; 300 mL of Water; 4 tbsp of Rice Vinegar; 2 tbsp of Sunflower Oil; 1 Garlic Clove; 2 tbsp of Chillies; 1 tbsp of Spring Onion; 1 tsp of Ginger; 300 g of Green Beans; 300 g of Prawns; 2 tbsp of Tomato Sauce; 2 tbsp of Honey; 1 tbsp of Sesame Oil; 1 pinch of Garlic Powder; 2 tbsp of Soy Sauce

Sweet and Spicy Donburi

Dairy-Free

Eggs-Free

Nuts-Free

Gluten-Free

Nutrients

Nutrient	Grams	RDA
Carbs	71.4g	23.8%
of which Sugars	19.7g	21.9%
Fats	11.6g	17.8%
of which Saturates	1.4g	7.1%
Proteins	20.3g	44.1%
Fibers	3.6g	14.5%

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One-bowl recipes are a convenient way to get a complete nutritious meal. This Japanese inspired Sweet Chilli Prawns Sushi Rice Bowl is a tasty recipe with an exotic flavour that can bring some excitement to your next lunch!

It’s a simple and balanced main dish with sushi rice, and green vegetables with a sweet and spicy twist: a stir-fry of fresh prawns with a delicious honey, chilli and sesame sauce.

Preparing the sushi rice for a rice-bowl (donburi) takes a bit of time, but if you follow our steps and tips, you’ll get perfect results.

We have used pink Himalayan salt because it’s not only richer in minerals and trace elements compared to sea salt, but it also adds more flavor to the white rice. You can substitute green beans with your favourite vegetables and we recommend broccoli as an alternative as they go well with the flavors of the dish.

Now, let’s get started with this yummy honey and garlic stir-fry prawn recipe. Get your chopsticks ready 🥢!

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

Sushi Rice	250 g
White Sugar	3 tbsp
Pink Salt	1 tsp
Water	300 mL
Rice Vinegar	4 tbsp
Sunflower Oil	2 tbsp
Garlic Clove	1
Chillies	2 tbsp
Spring Onion	1 tbsp
Ginger	1 tsp
Green Beans	300 g
Prawns	300 g
Tomato Sauce	2 tbsp
Honey	2 tbsp
Sesame Oil	1 tbsp
Garlic Powder	1 pinch
Soy Sauce	2 tbsp

step 1

Start by rinsing the sushi rice under cold water a couple of times, then transfer it to a cooking pan and add white sugar and pink Himalayan salt.

Next, cover with water and pour 3 tbsp of rice vinegar. Give it a quick stir and turn the heat on.

Bring water to a boil and simmer for 10 minutes, then turn the heat off and leave the rice in the pan covered with the lid for 25 minutes.

Don't open the pan during this time to allow the rice to finish cooking and to become sticky as the starch dries out.

step 2

While the rice cooks, heat the vegetable oil in a saucepan and add the finely chopped garlic cloves, 1 tbsp of chillies flakes, sliced spring onion, and ginger powder.

Sizzle for 3 minutes until the garlic turns lightly golden, paying attention not to burn it.

Add the green beans and cook for 10 minutes or until they are soft. Then, transfer them in a bowl as you will use the same saucepan to cook the prawns in the next step.

step 3

Add the prawns to the saucepan where you cooked the green beans without rinsing it to give a nice flavor to the seafood.

Combine 1 tbsp of rice vinegar, 1 tbsp of chillies, tomato sauce, honey, sesame oil, garlic powder and soy sauce in a small bowl and add this sauce to the prawns (1).

Cook for 5 minutes on medium heat or until most of the water released by the prawns is reduced and you have a creamy sauce (2).

step 4

To prepare the servings, use one traditional Japanese rice bowl per person and spoon the sticky rice on one side. Lay the ginger green beans on the other side and finally top with the garlic chilli prawns.

For a perfect finish, sprinkle with black and golden sesame seeds and chilli flakes.

Enjoy your healthy one-bowl rice meal with sweet and spicy prawns!

Foodacious Tips

If you use frozen prawns for this recipe, allow them to defrost before cooking to make sure they are soft and juicy and that they don’t become overcooked. You can easily check if your prawns are ready by looking at their shape: if they close up into a C they are well cooked, instead if they close up into an O shape they are overcooked.