Avocado and Prawns are supposed to be dressed with Seafood Cocktail Sauce. If you have Seafood Cocktail Sauce, you can use it. Today I made a super quick and easy sauce with Japanese Mayonnaise, Ketchup and Tabasco. The sauce tasted good enough to me. This is another simple yet delicious rice bowl dish.
1 serving Cooked Japanese Short Grain Rice *about 240g, must be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt
*Note: If you prepare more than 1 serving, see ‘Sushi Rice’ page
Avocado & Prawns
100g shelled cooked Prawns
1/2 Avocado *cut into bite-size pieces
2 tablespoons Japanese Mayonnaise
1 tablespoon Ketchup
Tabasco as required
Salad Vegetables *e.g. Lettuce, Cucumber, Red Onion, etc.
*Note: You can add some finely chopped Spring Onion on top.
- Mix Rice Vinegar, Sugar and Salt in a bowl, that can be a serving bowl. Add hot cooked Short Grain Rice, mix well, then set aside and cool.
- In a separate bowl, combine Japanese Mayonnaise, Ketchup and Tabasco. Add shelled cooked Prawns and Avocado, and mix to combine.
- Arrange some Salad Vegetables on top of the Rice, place the Avocado & Prawns, and enjoy. *Note: You can add some finely chopped Spring Onion on top.