Sweet Chilli Jumbo Prawn Cali-Style Sushi Bowl

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

While the rice is cooking, slice your radishes as finely as you can

Add the sliced radishes and rice vinegar to a small bowl and set aside to pickle – these are your quick-pickled radishes

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Cut your avocado[s] in half lengthways and remove the stone[s] using a teaspoon

Using a spoon, scoop the avocado flesh out of its skin and slice thinly

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your lime[s] in half

Combine the grated ginger, soy sauce, and the juice of half the lime[s] with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Give it a good mix up – this is your ginger & lime dressing

Heat a large wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a high heat

Once hot, drain your jumbo prawns, then add them to the pan and cook for 6-7 min or until cooked through

Trim, then slice your spring onion[s] finely

Once the prawns are cooked through, remove from the heat and add your red chilli relish and juice from the remaining lime

Stir it all together until fully coated – these are your sweet chilli jumbo prawns