Amsterdam Foodie

Cooking with kids: Poké bowl recipe

Poké bowls are so versatile – you can switch out the protein and all the veggies for whatever you like best. Serves 2.

Ingredients:

  • 2 salmon fillets, or 2 chicken thighs, or 2 small steaks – cut into bite-sized chunks
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 150 grams sushi rice
  • 210 ml water
  • 1/2 tsp salt
  • 3 tbsp rice vinegar
  • Choose any 3 or 4 of the following:
    • 1 small mango
    • 1 avocado
    • 10 radishes
    • 100 grams edamame beans
    • 12 cherry tomatoes
    • half a cucumber
    • 1 red pepper
    • 2 large tablespoons kimchi
  • To garnish (optional): coriander leaves, red chilli, black sesame seeds

Instructions:

  1. Mix together the soy sauce, sugar and sesame oil in the bowl to create a marinade. Coat your salmon, chicken or steak in the marinade and set aside while you do the rest.
  2. Put the sushi rice, water and salt into a saucepan and bring to the boil. Cover with a lid and simmer for 10 mins. Then take off the heat and let sit for 15 mins – do not remove the lid.
  3. After the 15 mins is up, fold the vinegar gently into the rice and set aside.
  4. While the rice is cooking, prepare the rest of the ingredients: chop the vegetables/fruit into bite-sized pieces (obviously you don’t need to chop up the edamame beans!).
  5. Heat a frying pan to a high temperature, and quick-cook your salmon, steak or chicken. The salmon and steak will cook extremely quickly as you want them still pink in the middle. The chicken may take a little longer to cook through. Throw in the marinade towards the end to make sure your meat or fish is nicely coated in the sweet, sticky glaze.
  6. To assemble: put the rice in the bottom of two bowls, and divide up the meat or fish and veggies/mango between the two bowls (see picture).
  7. Garnish with a few coriander leaves, sliced red chilli and black sesame seeds if using.

poké bowl

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