Poke bowls with sesame miso dressing
- Serves 4
- Prep time: 15 mins + 30 mins standing
Bring colour to the table with poke bowls finished with a savoury sesame miso dressing. Full of possibilities for mixing and matching, they’re an inviting option for a relaxed lunch or dinner.
Ingredients
- 1 tbsp sesame oil
- ¼ cup (60ml) white vinegar
- 1 tsp caster sugar
- ½ tsp sea salt flakes
- 1 small red onion, thinly sliced
- 1 small telegraph cucumber
- 3 cups cooked white rice, cooled
- 1-2 handfuls rocket leaves
- 1 cup edamame beans
- 1 carrot, peeled, cut into matchsticks
- 1 cup cherry tomatoes, halved
- 1 avocado, stone removed, peeled, sliced
- 400g falafels, heated
- ½ cup (150g) mayonnaise
- 2 tsp miso paste
- 2 tbsp lemon juice
- Toasted black sesame seeds, to serve
Method
- Combine the sesame oil, vinegar, sugar and salt in a bowl and stir until sugar has dissolved. Add the onion and toss to coat.
- Cut the cucumber in half lengthways and use a spoon to scoop out the seeds. Thinly slice diagonally and toss with onion and vinegar mixture. Cover and set aside, stirring occasionally, for 30 mins to pickle.
- Divide the rice, rocket, edamame beans, carrot, tomato and avocado among serving bowls. Top with falafel.
- To make the dressing, combine the mayonnaise, miso and lemon juice and mix well. Spoon over the poke bowl and sprinkle with sesame seeds. Serve with the pickled cucumber and onion.
- Get ahead for weeknights: You can make the pickled vegetables and the sesame miso dressing up to three days ahead. Store them in separate airtight containers in the fridge.