• 250g pouch Tilda Microwave Wholegrain Basmati Rice
  • 4 tbsp Kikkoman Poke Sauce, plus extra to serve
  • 150g red cabbage, shredded
  • ½ tsp sugar
  • 2 tbsp rice wine vinegar
  • 150g cooked and peeled tiger prawns
  • 1 avocado, halved and diced
  • 2 tsp lime juice
  • 4 radishes, trimmed and thinly sliced
  • 1 carrot, peeled into thin ribbons using a vegetable peeler
  • 2 tsp sesame seeds, lightly toasted
  • Fresh coriander sprigs and lime wedges, to serve


  1. 1

    Microwave the rice to pack instructions, then tip into a bowl and stir in half the poke sauce. Set aside to cool. 

  2. 2

    Meanwhile, combine the cabbage, sugar and vinegar in a small bowl. In a second bowl mix the prawns with the rest of the poke sauce. Toss the avocado cubes in the lime juice. 

  3. 3

    Divide the cooled rice between 2 serving bowls. Top with the cabbage, avocado, radishes, carrot and prawns. Scatter over the sesame seeds and serve immediately with the extra sauce, coriander and lime wedges.

Nutritional Details

Each serving provides
  • Energy 1880kj 449kcal 22%
  • Fat 17.0g 24%
  • Saturates 3.5g 18%
  • Sugars 18.0g 20%
  • Salt 3.5g 58%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

49.0g carbohydrate 4.5g fibre 19.0g protein

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