Spicy ‘salmon’ Poke Bowl
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Added 2025-05-09
Updated 2025-05-09
Ingredients
| 1 cup | Cooked sticky rice |
| 1/2 | Avocado |
| 120g | Edamame |
| 2 | Mini cucumbers, finely sliced |
| 1 tsp | Sugar |
| 2 tsp | Mirin |
For the chickpea tuna – | |
| 1 tin | Chickpeas, rinsed and drained |
| ½ -1 tbsp | Sriracha |
| ½ tbsp | Maple syrup |
| 1 tbsp | Soy sauce |
| 1 tsp | Ginger puree |
| 1 tsp | Garlic puree |
| 1 tsp | Sesame oil |
| 1-2 tsp | Furikake |
| 2 tbsp | Greek yoghurt |
| 1 tbsp | Mayo |
| Optional: radishes, seaweed thins | |
Instructions
Cooking mode
- Mix together the sugar and mirin with a pinch of salt.
- Add in your cucumbers, toss to coat and set aside.
- In a medium bowl, mash the chickpeas until smooth with a few lumps remaining.
- Add in the other ingredients (incl. 3 crumbled mini nori sheets or 1/2 tbsp furikake) and mix well.
- Check the flavour, adding more sweetness, citrus or spice as desired.
- Add to a bowl along with your sticky rice and veggies.
- Finish with a drizzle of either kewpie mayo or a sriracha mayo mix.
Nutrition
| Calories | 460 kcal |
| Protein | 26 g |