Ingredients

• 1 container Pre-cooked Poke Rice (per person being served)
• 1 tbsp Rice Vinegar (per container)
• 1 tsp salt (per container)
• 1/2 avocado, chopped
• 1/2 carrot, thinly sliced
• 1/4 cup cashews
• 1 Nori Sheet, thinly sliced
• 1/2 cup wakame salad (optional)
• For serving: Sushi Ginger or Poke Sticks, Japanese Mayo, White Roasted Sesame Seeds, and spring onions

For the shrimp:

• 225g shrimp, peeled and deveined
• 1 tbsp Japanese Mayo
• 2 tbsp sweet chilli sauce
• 1 tsp sriracha
• 1/2 lime, juiced
• Pinch of salt

Instructions

1. Whisk together the Japanese Mayo, sweet chilli sauce, sriracha, lime juice and salt. Set aside. Bring a large saucepan of water to a boil. Lower the shrimp into the boiling water. Boil for 1 minute until just cooked through. Drain.
2. In a bowl, mix cooked shrimp with half of the sweet chilli mayo mixture. Save the other half for drizzling once the bowl is assembled.
3. Chop up all fresh ingredients and set aside.
4. Microwave Pre-cooked Poke Rice (60 seconds for each container). Combine measures of Rice Vinegar and salt with your Pre-cooked Poke Rice.
5. Assemble bowls with Pre-cooked Poke Rice, wakame salad, carrots, Sushi Ginger or Poke Sticks, cashews, avocado, and sweet chilli shrimp.
6. Drizzle remaining sweet chilli mayo over the shrimp, and top bowl with spring onions, White Roasted Sesame Seeds, and sliced Nori Sheets.