Sushi Rice
Sweet, savoury and vegan
This dish is not only vegan but delicious and tasty. If you fancy a healthy lunch with a slightly sweet twist on sushi then this is one to try.
30 mins
SERVES 2
Ingredients
For the watermelon poké:
- 400g watermelon, chopped into 1-inch cubes
- 2tbsp coconut aminos or Sushi Soy Sauce
- 1 tbsp sesame oil
- 1 tbsp Rice Vinegar
- Salt and pepper, to taste
For the poke bowl:
- 2 x 125g bags of Poke Rice
- 100g edamame, cooked
- 75g mango, chopped
- 1 tbsp jalapeños, sliced and seeds removed
- 75g cucumber, sliced
- Sushi Nori, sliced
For garnish:
- Roasted Black Sesame Seeds
- Roasted White Sesame Seeds
- 2 spring onions, chopped
Instructions
- Add watermelon to a medium sized bowl.
- Whisk together coconut aminos (or Sushi Soy Sauce), sesame oil, Rice Vinegar, salt and pepper in a small bowl.
- Pour on top of the watermelon and allow this to marinate for approximately 10-15 minutes.
- Place the bags of poke rice into a pot of lightly salted boiling water, and simmer for 17 minutes. Carefully take out the rice and drain it.
- Then, add the rice to a bowl and mix together the rice vinegar and salt, and pour these over the rice while still hot. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
- Split the poke rice between 2 bowls, and add the marinated watermelon on top.
- Using the rest of the ingredients, assemble the poke bowls.
- Serve and enjoy!