Poke Bowl with Tomato Sashimi

AuthorJen Booker
RatingDifficultyIntermediate

Looks simple but it's incredibly tasty and healthy!

Yields2 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 3 Large tomatoes
 150 g Spring greens
 15 ml Tamari soy sauce
 15 ml Rice vinegar
 5 g Black sesame seeds
 150 g Sushi rice
 160 g Blanched edamame
 1 Spring onion
 125 g Radishes
 15 ml Mirin
 45 g Vegan mayonaise
 15 g Crispy onions
 5 g Wasabi paste

1

Preheat oven to 200
Rinse sushi rice under cod water and set aside until drained
Add the rice to 250ml cold water and pinch salt. Bring to the boil and then lower heat and cover for 15 minutes. Once finished keep covered for 10 minutes

2

Score the base of the tomatoes and add to boiling water

3

Slice the radishes finely and add them to a bowl with half of the rice vinegar, pinch of sugar and set aside to pickle.

4

Slice the spring onions into batons
Finely shred the spring greens and add to a baking tray. Sprinkle with a generous pinch of salt,1 tsp sugar and drizzle with oil. Mix it all up and cook in the oven fot 10 minutes until crispy

5

Peel the tomatoes, chop into quarters and remove the seeds. Put the tomato petals in a bowl with tamari and mirin and set aside to marinade

6

Microwave the edamame beans
Combine the mayo and wasabi paste with a splash of water

7

Stir remaining rice vinegar into the rice with a pinch of sugar

8

Serve in bowls all topped with sesame seeds and crispy onions

CategoryCuisine

Ingredients

 3 Large tomatoes
 150 g Spring greens
 15 ml Tamari soy sauce
 15 ml Rice vinegar
 5 g Black sesame seeds
 150 g Sushi rice
 160 g Blanched edamame
 1 Spring onion
 125 g Radishes
 15 ml Mirin
 45 g Vegan mayonaise
 15 g Crispy onions
 5 g Wasabi paste

Directions

1

Preheat oven to 200
Rinse sushi rice under cod water and set aside until drained
Add the rice to 250ml cold water and pinch salt. Bring to the boil and then lower heat and cover for 15 minutes. Once finished keep covered for 10 minutes

2

Score the base of the tomatoes and add to boiling water

3

Slice the radishes finely and add them to a bowl with half of the rice vinegar, pinch of sugar and set aside to pickle.

4

Slice the spring onions into batons
Finely shred the spring greens and add to a baking tray. Sprinkle with a generous pinch of salt,1 tsp sugar and drizzle with oil. Mix it all up and cook in the oven fot 10 minutes until crispy

5

Peel the tomatoes, chop into quarters and remove the seeds. Put the tomato petals in a bowl with tamari and mirin and set aside to marinade

6

Microwave the edamame beans
Combine the mayo and wasabi paste with a splash of water

7

Stir remaining rice vinegar into the rice with a pinch of sugar

8

Serve in bowls all topped with sesame seeds and crispy onions

Poke Bowl with Tomato Sashimi

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