Food & recipes

Poke Bowl

Poke bowls, originally from Hawaii, are taking the London foodie scene by storm. Get involved with this simple recipe

You’ll need:

150g short grain brown rice
1/2 tsp miso paste
A dash of apple cider vinegar
150g red cabbage
2 inches of cucumber
200g edamame
1 portabello mushroom
1 large garlic clove
1 thumb ginger
1tsp sesame oil
Sesame seeds

For the dressing:
15ml mirin
15ml tamari
1 teaspoon maple syrup
1 lime

Start by cooking the rice according to packet instructions. For extra flavour add 1/2 a teaspoon of miso paste and a dash of apple cider vinegar to the pan.

Place the edamame in a small pan and boil for a couple of minutes, as per the packet. Once cooked, drain and run under cold water, then leave to one side.

Half the mushroom, then slice it thinly. Heat the sesame oil in a frying pan. Finely chop the ginger and garlic clove, and add these to the pan. Then add the mushrooms and stir gently until brown. Remove from the heat to cool.

Then prepare the rest of the veggies. Cut the carrots into match sticks and finely shred the cabbage. Slice the cucumber as thinly as you can and then pop all of this to one side. Finally, place all of the dressing ingredients in a small bowl and mix well. Assemble your bowls, adding the rice first, then the cabbage, before arranging the veg on top. Pour over the dressing generously to serve.

Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer