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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 Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.