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Black Rice Poké Bowl with Sesame Ginger Vinaigrette

A fresh bowl with the most vibrant colours - eating a healthy meal has never looked this good.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Course Main Course, Salad
Cuisine Hawaiian

Ingredients
  

  • Black Rice Cooked & completely cooled Black Rice - I used the GalloRustico Nero Venere
  • Cucumber Ribbons
  • Carrot Match Stick Sizes or Ribbons
  • Radishes
  • Smoked Trout or Salmon
  • Edamame Beans Shelled
  • Avocado
  • Spring Onion Thinly Sliced
  • White Sesame Seeds

For Sesame Ginger Vinaigrette

  • 3 tbsp Rice Vinegar
  • 1 tbsp Tahini
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Fresh Ginger Grated
  • 1 clove Garlic Minced
  • 1 tbsp Brown Sugar
  • 1//4 cup Extra Virgin Olive Oil

Instructions
 

  • Make your vinaigrette by blending together the first seven ingredients in a food processor until completely emulsified. Then slowly add your olive oil. Keep in the fridge until needed.
  • Construct your poké bowl with care so that it is really pleasing to the eye. I like to start with the base of cold black rice at the bottom of the bowl. Add your carrot sticks, ribbons of cucumber, thinly sliced radishes, smoked trout / salmon, avo, edamame & end with a sprinkling of sesame seeds.
  • Dress with your vinaigrette just before serving. Enjoy!

Notes

The sesame ginger vinaigrette is creamy & garlicky – just the way I like it! The recipe is courtesy of Justine from Cooking & Beer. Follow her on Instagram. 
Keyword black rice, poké