TODAY’S RECIPE: Rice & quinoa prawn sushi bowl

TASTY and healthy packed lunch. SERVES: 2.

Ingredients

100g white or brown sushi rice 20g mixed coloured quinoa 1½ tbsp rice wine vinegar ½ tbsp golden caster sugar

FOR THE TOPPINGS

1 tsp oil ½ sweet potato, thinly sliced 8 large peeled prawns, cooked ¼ cucumber, halved and very finely sliced ½ avocado, thinly sliced 1 roasted nori sheet, snipped into lengths Sriracha mayonnaise and sesame seeds, to serve (optional)

Method

1. Put rice and quinoa in pan. Add 320ml water, bring to boil, cover with lid and turn down heat as low as it will go. Cook for 12 to 15 minutes following pack instructions (brown sushi rice needs longer) until water is absorbed.

2. Meanwhile, heat vinegar, sugar and pinch of salt until sugar has dissolved. Stir mixture into cooked rice, then gently stir to let out steam. Rice should be sticky, not wet, when cooled.

3. Heat oil in a non-stick pan. Fry sweet potato for two to three minutes each side until just cooked, then season and set aside to cool. Divide between small bowls or lunchboxes and level surface. Halve prawns lengthways and arrange on top of rice with rest of toppings. To serve, squeeze over spicy Sriracha mayo and sprinkle over sesame seeds, if you like.

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