Poke Bowl Recipe
rice, avocado, edamame, cucumber, radish, ginger, microgreens, tomatoes, wasabi peas, spicy aioli, choice of raw salmon or tofu
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Ingredients
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GRAINS, RICE & PASTA
Method
GRAINS, RICE & PASTA
- 1
Cook and season the rice
Rinse the sushi rice until the water runs clear. Cook the rice according to package directions. While hot, fold in rice vinegar, sugar, and salt to season the rice; set aside to cool to room temperature.
- 2
- 3
Prep toppings
Slice avocado into wedges. Cut cucumber into rounds or half-moons. Thinly slice radishes. Grate fresh ginger. Rinse and dry microgreens. Halve cherry tomatoes.
- 4
Make spicy aioli
In a small bowl, whisk mayonnaise with sriracha (to taste) and a squeeze of lime juice until smooth. Adjust heat as desired.
- 5
Ready garnishes
Crush wasabi peas slightly for texture if desired. Keep microgreens dry for topping.
- 6
Assemble bowls
Divide cooled sushi rice into bowls. Top with the prepared protein. Arrange avocado, edamame, cucumber, radish, and cherry tomatoes around the bowl. Sprinkle with microgreens and wasabi peas.
- 7
Finish and serve
Drizzle or dollop spicy aioli over the bowls. Serve immediately, with extra lime wedges if desired.