Avocado and Edamame Poke-Style Rice Bowl
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Ingredients
- 2 avocado
- 200 g edamame beans (frozen)
- 1 cucumber, julienned
- 4 eggs
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 627 kcal
- Protein
- 22.1 g
- Carbohydrate
- 66.2 g
- of which sugars
- 3.4 g
- Fat
- 28 g
- of which saturates
- 5 g
- Fibre
- 11.2 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack, then spread on a tray to cool to room temperature.
- 2
Boil the eggs for 6-7 minutes for a soft-boiled centre, then cool under cold water and peel.
- 3
Cook the edamame beans in boiling water for 3 minutes, then drain and cool under cold water.
- 4
Peel, stone and dice the avocado and toss gently with half the soy sauce and the sesame oil.
- 5
Divide the cooled rice between four bowls and arrange the avocado, edamame, cucumber and a halved egg on top.
- 6
Drizzle with the remaining soy sauce and scatter with the toasted sesame seeds.
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