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Beetroot Gravadlax Poke Bowl
Beetroot Gravadlax Poke Bowl
Poke bowls have become hugely popular in recent years. Originating from Hawaii, this dish is nutritious and convenient – and will provoke envious glances from your colleagues if you bring into the office as a packed lunch.
Ingredients
- 200 g gravadlax with beetroot 1 pack
- 120 g sushi rice
- 2 tsp white wine vinegar
- 4 tbsp mayonnaise
- 1 tsp chilli sauce
- ½ lime juiced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 1 whole avocado pitted and sliced
- 100 g cherry tomatoes halved
- 1 sheet Nori torn in to pieces
- 2 whole spring onions thinly sliced
- ½ cucumber thinly sliced
Instructions
- Rinse the rice thoroughly, then add to a small saucepan and cover with cold water. Cover the pan, then simmer over a medium heat for around 10 minutes, or until all the water has absorbed. Turn off the heat and leave to cool. Once cool, stir through the white wine vinegar.
- Mix the mayonnaise with the chilli sauce in a small bowl and set aside.
- Mix the sesame oil, soy sauce, lime juice and chilli flakes in a small bowl. Dice the beetroot gravadlax and stir into the mixture.
- Mix the sesame oil, soy sauce, lime juice and chilli flakes in a small bowl. Dice the beetroot gravadlax and stir into the mixture.
Notes
Poke bowls are limited only by your imagination – pack in whichever vegetables you like. We think edamame beans and carrots are also a great addition.
Tried this recipe?Let us know how it was!
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