Recently I visited a vegan take away and I was so impressed by the Pokè Bowl (Po- kay) I decided to make my own. My first impressions were that it resembled ‘open sushi’ the flavours are fresh, bold and visually appealing. This cuisine has it place of origins in Hawaii which is traditionally made with fresh fish, however my version is vegan, with a variety of complementing textures and flavours tied together with a tangy sweetish sauce. I have plenty more to follow with that added va va voom! so do watch this space ?
Preparation: 10 -15 minutes Cooking time: 25-30 minutes Serves: 3
Ingredients
- 1 ¼ cup (250ml + 60ml) sushi rice
- ½ cup (125ml) frozen peas (thawed)
- ½ cup (125 ml) frozen sweetcorn (thawed)
- 1 big ripe mango peeled and cubed
- 1 cup shredded red cabbage
- ¾ cup roasted cashew nuts
- 9 pieces pickled ginger
- 1 carrot sliced into ribbons
- 2 tsp (10ml) black sesame seeds
Sauce
8 tbsp (120ml) soy sauce
4 tbsp (60ml) rice vinegar
4 tsp (20ml) brown sugar
This is how ?
Boil the sushi rice according to the instruction on the pack. Once cooked allow to cool and keep aside.
Mix all the sauce ingredients together until the sugar has dissolved.
Now divide the rice into 3 parts in 3 separate bowls
Mix the sweet corn and peas together and then spoon into the bowls
Divide the mango, red cabbage, cashew nuts, and ginger into 3 parts and once again spoon each into 3 separate bowls.
Roll up the carrot ribbons and place 3 carrot roses into each bowl.
Sprinkle sesame seeds on mangoes
Divide the sauce mixture into 3 part and spoon over just before serving.
Helpful hint ? the vegetables in these bowls can be replaced with any vegetable like: snap peas and edamame beans.
For a bit of heat, sprinkle some dry chilli flakes or add some finely sliced green chilli to the sauce …..m mm mmm