Yo! Sushi King Prawn Poke Bowl
Succulent king prawns with sushi rice, fresh vegetables, and zesty sesame-lime dressing. A light, protein-packed Japanese-inspired bowl.
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Why you’ll love it
Yo! Sushi's King Prawn Poke Bowl offers a lighter alternative to salmon, featuring plump, perfectly cooked prawns with a delicate sweetness that pairs beautifully with fresh vegetables and tangy dressing. This seafood sensation combines tender king prawns with crisp cucumber, creamy avocado, and vibrant edamame over fluffy sushi rice. The sesame-lime marinade adds brightness and depth, while the toppings provide satisfying crunch and color. It's a restaurant-quality meal that's surprisingly quick to prepare at home - perfect for busy weeknights when you want something healthy, delicious, and impressive. Ready in just 30 minutes, this bowl brings Japanese-inspired freshness to your table.
About the original
Since 1997, Yo! Sushi has been at the forefront of making Japanese cuisine accessible to British diners. What started as a single restaurant with a conveyor belt has grown into a beloved chain known for fresh, quality ingredients and innovative menu items.
The King Prawn Poke Bowl represents Yo! Sushi's evolution from traditional sushi to contemporary Japanese-fusion cuisine. Poke bowls have become incredibly popular for their customizable nature and health benefits, and Yo! Sushi's version showcases premium seafood with fresh, colorful ingredients.
This recipe recreates that signature Yo! Sushi experience - bold flavors, beautiful presentation, and ingredients that make you feel good. Perfect for seafood lovers looking for a lighter poke option.
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Ingredients
Rice
- 200 g Sushi rice — uncooked
- 2 tbsp Rice vinegar
- 1 tsp Caster sugar
- 0.5 tsp Fine sea salt
Prawns & Marinade
- 300 g King prawns — raw, peeled
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 piece Lime — juice only
- 2 clove Garlic — minced
- 1 tsp Fresh ginger — grated
Toppings
- 1 piece Avocado — sliced
- 100 g Edamame beans — cooked and shelled
- 0.5 piece Cucumber — sliced
- 1 piece Carrot — julienned
- 1 piece Red chilli — sliced, optional
- 1 tbsp Sesame seeds
- 2 piece Spring onion — sliced
- 1 sheet Nori seaweed — cut into strips
Method
Rinse sushi rice under cold water until water runs clear.
Cook rice according to package instructions. Steam covered for 10 minutes after cooking.
Mix rice vinegar, sugar, and salt until dissolved.
Fold the vinegar mixture into the hot rice. Let cool to room temperature.
Pat the prawns dry with kitchen paper.
Mix soy sauce, sesame oil, lime juice, garlic, and ginger in a bowl.
Heat a frying pan over high heat with a little oil.
Cook prawns for 2-3 minutes each side until pink and cooked through.
Toss the hot prawns in the marinade. Let cool slightly.
Divide rice between two bowls.
Arrange prawns, avocado, edamame, cucumber, carrot, and chilli on top.
Garnish with sesame seeds, spring onions, and nori. Serve immediately.
Tips & Variations
- Don't overcook the prawns - they should be just pink and tender, not rubbery.
- Use frozen raw prawns if fresh aren't available - just defrost thoroughly first.
- Save some marinade before adding prawns to drizzle over the finished bowl.
- Add a squeeze of sriracha for extra heat and flavor.
- Prep vegetables while the rice is cooking to save time.
FAQs
- Can I use pre-cooked prawns?
- Yes, but they won't absorb the marinade as well. Warm them gently and toss in the marinade just before serving to add flavor.
- What can I substitute for prawns?
- Try cooked chicken, crispy tofu, or even flaked hot-smoked salmon. All work beautifully with the sesame-lime marinade.
- Can I meal prep this bowl?
- Yes! Store rice, cooked prawns, and vegetables separately in the fridge for up to 2 days. Assemble just before eating for best texture and freshness.
- Is this bowl gluten-free?
- Use tamari instead of regular soy sauce to make it gluten-free. Check all other ingredients for gluten as well.
Nutrition (per serving)
| Calories | 587 kcal |
|---|---|
| Protein | 40.8 g |
| Fat | 24.5 g |
| Carbs | 58.3 g |
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