Poke Bowls
Prep time
Cook time
Total time
I have used rice and quinoa but you can use any variety and mix of grains you like.
Author: Deb
Recipe type: Bowl
Cuisine: Hawaiian / Japanese
Serves: 6
Ingredients
- 2 rice cups brown rice, 1 rice cup quinoa
- Use any vegetables you like, a variety of cooked and raw. In this example I used
- purple cauliflower, grilled in a sandwich press
- broccoli, steamed,
- 1 large red capsicum, sliced and pan-fried still slightly carameiised
- Bunch of spring onions
- 1 cup frozen peas, defrosted,
- ¼ white cabbage, finely shredded on a mandolin
- 1 large red onion, sliced and steeped in red wine vinegar for 30 mins
- ⅓ cup sunflower and pumpkin seed
- ½ cucumber, sliced
- 1 large avocado, cubed
- 1 bag frozen edamame beans, defrosted
- Slices of marinated tofu, cooked on the grill
- Pickled sushi ginger
- Sauce:
- ½ cup sushi seasoning (we like the Obento brand),
- ½ cup soy sauce,
- 1 tsp crushed garlic (or paste from a jar)
- 1 tsp finely grated ginger (or paste from a jar)
- 1 tablespoon tahini
- 1 tablespoons date paste
- Couple drops of toasted sesame oil (makes a huge difference)
- 2 tablespoons lime juice
- 2 teaspoons chilli (paste, semi dried or flakes - up to you!)
Instructions
- Put the rice and quinoa into your rice cooker and fill level of water to 3.5 cups. If you've no pressure cooker or if you're short on time use precooked bags of rice / quinoa or grab some you've already made from your freezer and defrost (good tip!) Otherwise cook in your favourite way.
- Prepare your vegetables:
- Pickle the red onion
- Steam the broccoli, or microwave
- Finely slice the cabbage
- Stir fry the sliced capsicum, then dry toast the seeds in same pan
- Slice the spring onions
- Defrost / microwave edamame / peas
- Dice the avocado
- Grill the tofu
- Mix in a jug all the sauce ingredients, adjust to your liking
- When rice is cooked let everyone assemble their own bowls, top with the sauce.