Japanese inspired tropical poke bowl

Ingredients

• Koshihikari rice (white rice)
• Japanese Kuromai (black rice)
• 1/2 of a fresh pineapple
• 1 tin of soy beans (125g), rinsed and drained
• 1/2 cup of carrot (shredded)
• 1 radish (finely sliced)
• 1/4 cup of purple cabbage (shredded)
• 1/4 of an avocado (finely sliced)
• 70g of Tofu
• 1 tbsp Obento Ponzu Sauce
• 1 small cucumber (finely sliced)
• 1 tbsp of vegetable oil
• Pickled ginger, dried chilli flakes, and sesame seeds to garnish and to add desired flavour.

Method

1. Cook and prepare the white and black rice separately per package directions.
2. Heat 1 tbsp of vegetable oil in a frypan over medium-high heat. Then add the tofu to the frypan and cook for 2 minutes on each side. Then remove tofu from the pan and put aside.
3. Carefully scoop out the inside of the pineapple, and then cube into bite sized portions. (Keep the skin of the pineapple for a flavoursome bowl, plus makes a beautiful presentation).
4. Add cooked black and white rice to the pineapple bowl. Then add the remaining salad ingredients to the pineapple bowl.
5. Add tofu to your poke bowl and drizzle with Obento Ponzu Sauce. Oishii!! (Yum!)
6. Garnish and add extra flavour with pickled ginger, dried chilli flakes and sesame seeds. Tanoshimi! (Enjoy!) Serves 1

Product used in recipe

• Obento - Ponzu Sauce