.jpg)
What you will need:
● One pack Squeaky Bean Salmon Flakes
● 1 cup sushi rice
● 1 carrot, ribboned
● ¼ small red cabbage, finely sliced
● 2 spring onions, finely sliced
● Edamame beans
● ½ mango, cubed
For the sweet chilli dressing:
● 1 clove minced garlic
● 1 tbsp freshly grated ginger
● 3 tbsp soy sauce
● 1 tbsp maple syrup
● 2 tbsp toasted sesame oil
● 2 tbsp apple cider vinegar
● 2 tbsp sweet chilli sauce
● Salt and pepper to taste
To serve:
● 2 spring onions, finely sliced
● Nori, shredded
Method:
Cook the rice. Add 1 cup of sushi rice to a sieve and run under cold water until it runs clear. Add to a saucepan with 2 cups of cold water. Bring to the boil over a medium to high heat for 12 minutes. Remove from hear and let stand, covered, until ready to serve.
Make the dressing. In a small bowl, combine minced garlic, grated ginger, soy sauce, maple syrup, toasted sesame oil, cider vinegar and sweet chilli sauce. Combine with a fork and add salt and pepper to taste.
Prepare your vegetables: Ribbon the carrots, finely slice the red cabbage and spring onions, prepare the edamame beans, cube the mango and finely shred some nori sheets.
Assemble the poke bowls. Remove the lid from the rice and fluff up the grains with a fork. Divide between bowls. Arrange prepped vegetables and mango on top of the rice, then place Squeaky Bean Smoked Salmon Style Flakes on top. Pour over a good helping of the sweet chilli dressing and sprinkle with the spring onion and nori.
You can find Squeaky Bean products at Tesco, Sainsbury’s, Waitrose, Ocado and Asda.