Build Your Own Poke Bowl

Poke bowls, originally from Hawaii, are taking the London foodie scene by storm! Traditionally these bright salads include raw fish, but for me the stars of the show are all the amazing veg! If you are a fan of vibrant, colourful rainbow bowls, the possibilities are endless and there is so much room to experiment. I pulled together this bowl as a starting point but you can use it as a starting point and add in any other bits an bobs that tickle your taste buds!

As I mentioned before, poke bowls traditionally include raw fish but I wanted this to be a starting point for anyone to use. You could add fish, prawns, tofu or another high protein source to suit your preference!

Ingredients (serves 2)

150g short grain brown rice

1/2 tsp miso paste 

a dash of apple cider vinegar 

150g red cabbage

2 inches of cucumber

200g edamame 

1 portabello mushroom

1 large garlic clove

1 thumb ginger

1tsp sesame oil

sesame seeds

MBBPokeBowl

For the dressing

15ml mirin

15ml tamari

1 teaspoon maple syrup

1 lime

Start by cooking the rice according to packet instructions. I like to add 1/2 a teaspoon of miso paste and a dash of apple cider vinegar to the pan to give the rice a bit of extra flavour.

Place the edamame in a small pan and boil for a couple of minutes, as per the packet. Once cooked, drain and run under cold water, then leave to one side.

Half the mushroom, then slice it thinly. Heat the sesame oil in a frying pan. Finely chop the ginger and garlic clove, and add these to the pan. Then add the mushrooms and stir gently until brown. Remove from the heat to cool.

Then prepare the rest of the veggies. I like to cut the carrots into match sticks and finely shred the cabbage. Slice the cucumber as thinly as you can and then pop all of this to one side.

Finally, place all of the dressing ingredients in a small bowl and mix well.

Assemble your bowls, adding the rice first, then the cabbage, before arranging the veg on top. Pour over the dressing generously to serve.