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