The Poke Bowl

Cooking Time
30

Portions
4

Ingredients

Increase Portion Size

• 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