The POKE BOWL Recipe to make EVERY WEEK!

Name: The POKE BOWL Recipe to make EVERY WEEK!
Total time: 45 min
Ingredients: ½ cups Rice; 1 g Wakame seaweed; 50 g Cabbage; ½ Carrot; 1 stick Scallion; ½ Avocado; 2 Beetroot, cooked; ¼ cups Edamame bean; ¼ Sweet corn; 2 tsp Sesame seed; Lime; 1 tbsp Lemon; 1 tbsp Maple syrup; 1 tbsp Miso, paste; 1 tbsp Gochujang; 1 tsp Toasted sesame oil; 1 ½ tbsp Soy sauce

By Yeung Man Cooking · 45 min

Ingredients

Rice½ cups
Wakame seaweed1 g
Cabbage50 g
Carrot½
Scallion1 stick
Avocado½
Beetroot · cooked2
Edamame bean¼ cups
Sweet corn¼
Sesame seed2 tsp
Lime
Lemon1 tbsp
Maple syrup1 tbsp
Miso · paste1 tbsp
Gochujang1 tbsp
Toasted sesame oil1 tsp
Soy sauce1 ½ tbsp

Instructions

Rinse and drain the black rice two or three times.
Tear the wakame into small pieces and add it to the rice with the 1/2 cup water.
Heat on medium-high until the water starts to bubble, stir well, then lower to medium-low, cover and cook for 15 minutes.
Meanwhile, finely slice the purple cabbage and green onion, cut the carrot into fine matchsticks, and dice the avocado and cooked beets small.
After 15 minutes, turn off the heat and let the rice steam for another 10 minutes. Stir well and let it cool.
Whisk together the dressing ingredients: lemon juice, maple syrup, miso paste, gochujang, toasted sesame oil and soy sauce.
Arrange the ingredients as you like and pour the dressing over.
Sprinkle with white and black sesame seeds and serve with a lime wedge.

Summarized from Yeung Man Cooking's video. Watch it for the details.

Watch the recipe video

More recipes with

Scallion Lemon Rice Carrot Lime Cabbage Sweet corn Avocado

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app