Although, traditionally, Hawaiian poké bowls contain raw fish, we found the fresh flavours in this recipe hold their own without the need for fish or meat. Thank you to my brother Lew who first made me one of these delicious concoctions. They are great for sushi-lovers with endless combinations to try!
For the Rice
400g/¾ pint white rice (I use Thai fragrant)
2 tbsp rice vinegar
¾ tsp salt
2 tsp white sugar
For the Sauce
3 tbsp mayonnaise
1 tbsp Sriracha sauce (or to taste)
3 tsp soy sauce
2 tsp rice vinegar
Juice of 1 lemon
1 tsp freshly ground black pepper
For the Toppings
Freshly grated ginger
Half a cucumber
1 pepper, any colour
4 spring onions
Black sesame seeds or seeds or nuts of your choice
Thoroughly rinse the rice and cook in your usual way. I use the method of twice the volume of boiling water to rice i.e. 1½ pints boiling water to ¾ pint rice. Place rice and water in saucepan, bring to the boil, then reduce to a simmer, stir and cover with a lid until all the water has been absorbed and the rice is cooked.
Stir the vinegar, salt and sugar, together in a small bowl, pour over the warm rice and stir thoroughly.
While the rice is cooking, make the sauce by blending all the ingredients together in a small jug.
Chop or thinly slice all the vegetables into small pieces.
Divide the rice between 4 bowls and grate a little fresh ginger over each.
Arrange all the vegetables on top of the rice, drizzle with the Sriracha sauce and sprinkle on the sesame seeds.