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!
Half Purple Cabbage
Watercress (1 packet)
Edamame* packet (200g)
Seasoned Seaweed* (200g)
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.
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
*Edamame and Seasoned Seaweed I’ve found in my supermarket in the frozen section. Or you could go to a Japanese Grocer.