The Poke Bowl

Cooking Time
30
Portions
4

Ingredients

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  • g Country Range Easy Cook Basmati Rice
  • g blocks firm silken tofu, diced
  • g tin lotus root slices
  • g edamame
  • g red cabbage, sliced
  • g cubed watermelon
  • g radishes, sliced
  • g avocados, sliced
  • g carrots
  • g spring onions, sliced
  •   tbsp mirin
  •   tbsp rice wine vinegar
  •   tsp tbsp
  •   tbsp Country Range Vegetable Oil
  •   tsp Country Range Sesame Seeds
  •   tsp Country Range Crushed Chillies
  •   tsp Country Range White Wine Vinegar
  •   tbsp Country Range Maple & Agave Syrup
  •   tsp Country Range Coriander Seeds
  •   tsp sesame oil
  • g Juice and zest of 2 limes

  • 1

    Step 1

    Make up the dressing by mixing all the ingredients together then pour over the diced firm silken tofu and cubed watermelon to marinate.
  • 2

    Step 2

    Cook the basmati rice as per pack instructions and keep warm.
  • 3

    Step 3

    Mix the wasabi, mirin and rice vinegar together and mix in with the rice.
  • 4

    Step 4

    Place the rice in the takeaway bowls and arrange all the thinly sliced and washed raw vegetables in the bowls to show off their colour and beauty.
  • 5

    Step 5

    Top with the marinated tofu and watermelon in the centre and serve.

Ingredients

  • 120 g Country Range Easy Cook Basmati Rice
  • 2 g blocks firm silken tofu, diced
  • 1 g tin lotus root slices
  • 40 g edamame
  • 60 g red cabbage, sliced
  • 40 g cubed watermelon
  • 3 g radishes, sliced
  • 2 g avocados, sliced
  • 2 g carrots
  • 3 g spring onions, sliced
  • 3 tbsp mirin
  • 3 tbsp rice wine vinegar
  • 1 tsp tbsp
  • 3 tbsp Country Range Vegetable Oil
  • 4 tsp Country Range Sesame Seeds
  • 2 tsp Country Range Crushed Chillies
  • 3 tsp Country Range White Wine Vinegar
  • 3 tbsp Country Range Maple & Agave Syrup
  • 2 tsp Country Range Coriander Seeds
  • 2 tsp sesame oil
  • 2 g Juice and zest of 2 limes