Waitrose and Partners
Mixed poke bowl

Mixed poke bowl

A delicious wholesome bowl that also works well as a packed lunch. Toss the avocado in a little more lime juice if you plan to prepare now, eat later.

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Source of protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 180g sushi rice
  • 2 tsp soy sauce
  • ¼ tsp toasted sesame oil
  • 2 cm piece ginger, peeled and finely chopped
  • 1 unwaxed lime, zest and juice, plus extra wedges to serve
  • 1 Perfectly Ripe Large Mango
  • 50g jar Elsinore Salmon Caviar
  • 80g frozen Essential Edamame Beans
  • 1 ripe avocado
  • 2 salad onions, sliced
  • Cooks' Ingredients Aonori Seaweed, to serve
  • Cooks' Ingredients Black Sesame Seeds, to serve
  • pickled ginger, to serve


  1. Cook the sushi rice according to pack instructions. Set aside, uncovered, to cool slightly while you prepare the toppings.

  2. Combine the soy sauce, sesame oil, ginger, lime zest and juice in a bowl. Peel the mango, cut the flesh into small cubes and stir into the dressing with 1 tsp of the salmon caviar.

  3. Cook the edamame in boiling water for 2-3 minutes, until just tender, then drain. Peel the avocado, remove the stone and slice the flesh.

  4. Divide the rice between 2 bowls and add the toppings in sections – mango, avocado, edamame and remaining salmon caviar. Scatter with the salad onions, seaweed, sesame seeds and pickled ginger (if using), then drizzle any leftover dressing from the mango over the top.


Typical values per serving when made using specific products in recipe


2,603kJ/ 618kcals



Saturated Fat












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