Mixed poke bowl

Name: Mixed poke bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 180 g 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; 50 g jar Elsinore Salmon Caviar; 80 g 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

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

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Ingredients

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

Method

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