Poké bowls (pronounced poh-kay) have arrived in London and are all the rage! Every lunchtime in Soho you’ll see queues out the door. And it’s easy to see why when they’re so beautifully colourful, customised, and packed with flavour. The key here is the dressing or marinade; it brings the whole dish together and is what makes it so special.
The traditional Hawaiian poké bowl contains tuna, however of course mine is a vegetarian (and coincidentally vegan) version, which is based on the amazing bowls I’ve tried in London. If you have a family member who’s obsessed with Disney’s Moana right now (I definitely am – no shame!) I’m sure they’d love this if you told them where it’s originally from. Serve it with some coconut water and it’s the perfect Hawaiian-inspired meal!
Serves: 2
Ingredients:
100g brown rice
100g radishes
2 spring onions
1 avocado
120g edamame
50g cashews
1 tsp sesame/avocado oil
2 tbsp soy sauce
1/2 tsp dried chili flakes
1 tbsp lime juice
1/2 tsp sugar
1 tsp sesame seeds, plus extra for garnish
Optional extras: seaweed (nori), mushrooms marinated in dressing
What to do:
- Cook the brown rice in water with a little soy sauce
- If using frozen edamame, defrost
- Mix together the dressing ingredients – oil, soy sauce, lime juice, chili flakes, sugar, and sesame seeds
- Finely slice the radishes, they should be so thin you can see through them. Dip the radishes once quickly into the dressing then set aside
- Slice the avocado and spring onions
- Toast the cashews lightly in a dry pan – make sure not to burn them!
- Time to assemble: place the rice in the bottom of two bowls, and place the edamame, radishes, and sliced avocado on top. Drizzle some of the dressing on top, then place the spring onion and cashews on top. Finally, sprinkle with some extra sesame seeds.
- Serve with chopsticks and any extra dressing on the side.
