Vegetarian Japanese Poke Salad

June 18, 2018

Vegetarian Japanese Poke Salad

Poke Salads seem like all the rage right now and I have to admit…I’m one of those addicted to it!

It first started our when Saké brought out their Sake Junior fast food shop in Westfield City and they do the most amazing Japanese Poke bowls, as you could imagine with Saké as the chefs.

So I attempted my own Poke salad for Christmas with my family and it was a hit. I’ve been asked for the recipe so here it is, enjoy!

VEGETARIAN POKE SALAD WITH A SWEET SOY & GINGER DRESSING

INGREDIENTS:

2 Carrots
2 Cucumber
Half Purple Cabbage
Watercress (1 packet)
Edamame* packet (200g)
Seasoned Seaweed* (200g)
1 Avocado
1 cup cooked Brown Rice (1/2 cup uncooked)
Black and White Seseme (2 tablespoon of each colour)

*Tip: Generally equal parts/quantity for carrot, cucumber, brown rice and cabbage. About 3/4 of the amount for the rest of the ingredients.

DRESSING:

1/4 cup White Vinegar
2 tablespoon cup Castor Sugar
2 tablespoon light Soy Sauce
2 teaspoon Seseme Oil
1/2 cup Olive Oil
Small cube fresh Ginger

DIRECTIONS:

  1. Cook Brown Rice as per packet directions and set aside to cool
  2. Defrost Edamame and Seasoned Seaweed if bought frozen
  3. Peel Carrot and shred through an ultra fine mandoline
  4. Shred the Cucumber with the same ultra fine setting
  5. Shred the Cabbage through an ultra fine mandoline
  6. Wash the Watercress and dry
  7. Cut the Avocado in half, de-seed and then cut into cubes
  8. Toast the Seseme on a frypan lightly for a couple of minutes and set aside
  9. In a large bowl that will fit all these ingredients, add the Rice, Edamame, Carrot, Cucumber, Cabbage and Watercress and mix through.
  10. Add the Avocado and Seaweed and toss lightly throughout
  11. Season with salt and pepper
  12. Sprinkle the Seseme seeds on top when you have transferred to your decorative bowl
  13. Drizzle with dressing to taste and liking and mix through

DRESSING DIRECTIONS:

  1. Add all the ingredients into a jar with a tight lid
  2. Grate finely with a microplane the ginger into the jar
  3. Pinch of salt and pepper
  4. Shake and pour

*Edamame and Seasoned Seaweed I’ve found in my supermarket in the frozen section. Or you could go to a Japanese Grocer.


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