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Mixed poke bowl

Mixed poke bowl

By Benjamin Varghese
5’ Prep time
25’ Cook time
30’ Total time
618 Calories
2 Serving

Summary

A delicious wholesome bowl that also works well as a packed lunch. toss the avocado in a little more lime juice if you plan to prepare now, eat later.
Benjamin Varghese 0 Followers

Step by Step

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Step 1

Cook the sushi rice according to pack instructions. Set aside, uncovered, to cool slightly while you prepare the toppings.
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Step 2

Combine the soy sauce, sesame oil, ginger, lime zest and juice in a bowl. Peel the mango, cut the flesh into small cubes and stir into the dressing with 1 tsp of the salmon caviar.
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Step 3

Cook the edamame in boiling water for 2-3 minutes, until just tender, then drain. Peel the avocado, remove the stone and slice the flesh.
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Step 4

Divide the rice between 2 bowls and add the toppings in sections – mango, avocado, edamame and remaining salmon caviar. Scatter with the salad onions, seaweed, sesame seeds and pickled ginger (if using), then drizzle any leftover dressing from the mango over the top.

Ingredient

  • Ginger
    Ginger
    2 cm
  • Unwaxed lime
    Unwaxed lime
    1
  • Salad onion
    Salad onion
    2
  • Soy sauce
    Soy sauce
    2 tsp
  • Avocado
    Avocado
    1
  • Elsinore salmon caviar
    Elsinore salmon caviar
    50 grams
  • Toasted sesame oil
    Toasted sesame oil
    0.25 tsp
  • Frozen essential edamame beans
    Frozen essential edamame beans
    80 grams
  • Sushi rice
    Sushi rice
    180 grams
  • Perfectly ripe large mango
    Perfectly ripe large mango
    1

Nutrition Facts

View nutrition facts
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