Poke bowl with mango and mung bean chips

Nut free
Peanut free
Gluten free
Wheat free
Fancy a poke bowl? Do we get it! This pokebowl is full of pure ingredients and umami flavors. Poke bowl with nori and umeboshi! This bowl full of rice and vegetables is delicious as a nutritious lunch or light dinner. Poke comes from Hawaii and has a strong Japanese touch, especially because of the standard poke sauces. You usually eat it with raw salmon or tuna, but we used protein-rich aduki beans and edamame. This is the perfect mix of Hawaii and Japan! Don't feel like or have the time to cook aduki beans? Just use canned aduki beans.
Dinner & lunchRice dish1 large bowl1 hour 40 minutes preparation

This is what you need

For the sauce:
Vegan mayonnaise2 tbsp
Wasabi1 tspShoyu1-2 tbsp


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cook the aduki beans for 80-90 minutes. Do you soak them overnight? Then you cook them in about 50 minutes. Note: how long the beans need depends, among other things, on the age of the beans. So taste regularly whether they are cooked and let them cook a little longer if necessary.
  2. Cook the sushi rice according to package directions.
  3. Cut the mango into cubes or strips. Cut the carrot julienne. Tear or cut the sushi nori into pieces.
  4. Spoon the sushi rice into your bowl. Cut the umeboshi into pieces with mix with the rice. Sprinkle the rice with shoyu or tamari.
  5. Then divide the mango, carrot and edamame over the rice.
  6. Add the nori.
  7. Mix the vegan mayonnaise and wasabi together and spread over the bowl.
  8. Crumble the mung bean chips with your hands and sprinkle them over the bowl.


  • Don't have that much time? Substitute the aduki beans for kidney beans from a jar.