Poke Bowls 3 Ways

SERVES 3

READY IN 30 MINUTES

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These Poke Bowls 3 Ways have got to be one of the most delicious ways to enjoy all your favourite foods. These 3 variations can be switched and swapped as much as you like to create something to suit everyone’s taste buds. I love making this recipe for family meal times where everyone can customise their own bowl with whichever toppings they like. It’s so colourful and so delicious! I hope you love making this one, tag me in any recreations with the #madeleineshaw

The Recipe

Ingredients

600g Rice
Dressing:
2 tbsp sesame oil
1tbsp of tamari
1 tbsp rice vinegar
1 tbsp chilli sauce
juice of 1 Lime
1 tbsp of honey or maple

Mushroom-Wakame Poke
300g Mushrooms
4 tbsp dried wakame
1 Avocado
1 Pepper
1 Carrot
1/4 Red cabbage

Salmon-Avo-Mango Poke
1 Salmon fillet
1/2 Mango
1/2 Avocado
1/4 Cucumber

Tofu – Edamame Poke
1 pack of firm tofu, drained
100g cooked edamame
1/4 Pineapple
a handful of radishes
50g bean sprouts
1tsp chilli flakes
1tsp garlic powder

Directions

Cook rice according to package instructions
Peel and cube the pineapple, avocado, cucumber, red pepper and mango
Prepare the Salmon by removing the skin and chopping into cubes
Thinly slice the cabbage and carrots using a knife or mandolin
Chop mushrooms into slices and stir fry with sesame oil and 2tsp of dressing
Chop tofu into cm cubes and stir fry in sesame oil with garlic powder and chilli flakes for a few minutes until golden
Assemble the bowls with a bed of rice followed by your favourite toppings