The Hawaiian poke bowl is a colorful bowl full of finely chopped raw fish, soybeans, various vegetables and fruits. Prefer vegetarian? Then make this variant with smoked tofu. Also very tasty!
Ingredients
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250 grams sushi rice
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8 tablespoons rice vinegar
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½ tablespoon sugar
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8 radishes
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150 grams smoked tofu
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1 spring onion
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piece of cucumber
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2 avocados
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150 grams edamame beans (cooled, frozen or canned)
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handful of sprouts (e.g. cress)
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1 lime
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1 teaspoon black sesame seeds
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1 nori sheet (sushi sheet)
Preparation
- Rinse the rice well in a sieve or colander under the tap. Boil the rice in 400 milliliters in 15 minutes. Turn off the heat and let it stand for another 10 minutes with the lid on the pan.
- Meanwhile, in another pan, heat 5 tablespoons of rice vinegar with 1 teaspoon of salt and 1 teaspoon of sugar. Let the sugar and salt dissolve. Fluff the rice with a fork and pour vinegar over it. Stir well and let it cool to room temperature.
- Heat the remaining 3 tablespoons of rice vinegar in a pan with the rest of the sugar. Cut the radishes into thin slices and marinate them in the warm vinegar for 10 minutes.
- Meanwhile, cut the tofu into cubes, the spring onion into rings and the cucumber into slices. Halve the avocados, remove the pit and slice the flesh.
- Divide the sushi rice among 4 bowls. Divide the radish, avocado, tofu, cucumber, edamame and some sprouts over it. Garnish with the spring onion, a slice of lime and black sesame seeds.
- Cut some strips from a nori sheet at the last minute and divide between the bowls.
Tips
- Drizzle some soy sauce over the poké bowls or make a dressing of 4 tablespoons mayonnaise, 1 tablespoon ginger syrup and 1 tablespoon sweet chili sauce.
- You can of course also make the pokébowl with strips of smoked chicken breast and/or smoked salmon.
This is a recipe from www.puurGezond.nl
Number of persons
4 persons
Duration
30 minutes
