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.
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.