Poke bowl

This is a super colourful, fresh and flavoursome dish, but anything goes in this recipe. Add or subtract any topping to make it your own.

white bowl filled with fresh vegetables and avocado
SERVES4
TIME TO MAKE30 - 35 mins
MEAL TYPEDinner
TIME TO MAKE30 - 35 mins
MEAL TYPEDinner

Method:

  1. Rinse the rice under cold running water.
  2. Combine rice and water and cook in a saucepan with lid.
  3. Bring water to the boil then turn down to low.
  4. Once water is below the level of the rice, turn the heat off and leave covered for 10 minutes.
  5. Boil, steam or microwave the edamame beans and corn until hot.
  6. Place rice in bowl and top with edamame, corn, chicken, beetroot, ginger, spring onion, chilli and sesame seeds.
  7. Mix the soy sauce, sesame oil and lemon juice and pour over the top.

Tips:

  • If fresh corn isn’t available, use frozen or canned corn kernels.
  • Use any cooked meat or seafood instead of chicken or for a vegetarian version try grilled tofu or tempeh.
  • Anything goes with a poke bowl. Make it your own with any other toppings you like such as diced cucumber, finely sliced cabbage, fresh herbs, chopped peanuts, etc.
  • 1 cup
    brown rice
  • 2 cups
    water
  • 1 cup
    shelled edamame beans
  • 1 cup
    sweetcorn kernels
  • carrot, peeled and sliced into ribbons or grated
  • 1 cup
    sliced avocado
  • 2 cups
    diced, cooked chicken
  • 1 can 
    baby beetroot, drained and diced
  • 1 tbsp
    sliced pickled ginger
  • spring onion, sliced
  • red chillies, sliced (optional)
  • 2 tbsp
    toasted sesame seeds
  • 1 tbsp
    soy sauce
  • 1 tsp
    sesame oil
  • 2 tbsp
    lemon juice
Per serve
  • Energy
    2211kJ
  • Total Fat
    20.8g
  • Saturated Fat
    3.7g
  • Total Carbohydrate
    60.6g
  • Sugars
    12.0g
  • Dietary Fibre
    9.4g
  • Protein
    28.0g
  • Sodium
    347mg