Poke bowl with green vegetables

Nut free
Peanut free
Gluten free
Wheat free
Vegan
Oil free
Japanese
Pokebowls are ideal in the summer. Prepare the rice a day in advance and you will have a delicious bowl full of green vegetables and Japanese sauces the next day. Avocado and edamame should not be missing in a pokebowl, but don't forget the umeboshi and furikake! To enjoy!
Dinner & lunchRice dish1 large bowl25 minutes preparation
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This is what you need

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Rinse the arame.
  2. Put the arame and sushi rice in a pan with plenty of boiling water. Cook for 15-20 minutes. Drain. Add the mirin and stir gently. Allow to cool.
  3. Cut the red onion into wafer-thin moons. Cut the zucchini into thin strips, as well as the avocado. Do you use spicy red peppers? Then cut them into very small pieces.
  4. Mix the ponzu with the wasabi in a small bowl.
  5. Cut the umeboshi into small pieces and mix with the rice.
  6. Put the rice in a bowl and spread the ponzu wasabi sauce on top. Place the red onion, zucchini, edamame beans and avocado on the rice.
  7. Top with sushi ginger and furikake.
  8. Pour the rest of the ponzu wasabi sauce over the vegetables.