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Sesame-crusted poke bowl

An abundance of greens and lean protein make this dinner all about texture, colour and flavour

4

Serves

20 mins

Prep Time

30 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

Poke bowls are a riot of texture, colours and flavour. This bowl is a careful, balance of lean protein, fresh vegetables and the tang of wasabi peas and nori strips. The kogi sauce is a delicious twist and worth the time to whisk together.

The ingredients are interchangeable, so feel free to swap the cauliflower rice for sushi rice or broccoli rice, and add avocado or cherry tomatoes.


Recipe is courtesy of Greenlea Butcher Shop

Poke bowls are a riot of texture, colour and flavour. This bowl is balanced with crunchy vegetables and the tang of wasabi peas and nori strips. Recipe is courtesy of Greenlea Butcher Shop

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High Protein

High Iron

High Fibre

Dairy Free

Ingredients

Ingredients

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400g Quality Mark beef eye fillet

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200g edamame beans

shelled

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100g kimchi

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50gm toasted seaweed

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2 spring onions

sliced

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100gm wasabi peas

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100ml Kewpie mayo

i

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cucumber

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¼ cabbage

finely shredded

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½ cauliflower

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3 Tbsp black sesame seeds

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1 tsp salt

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fresh coriander

to serve

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Vietnamese mint leaves

to serve

Kogi Sauce

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¼ cup Sriracha sauce

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40g sugar

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¼ cup soy sauce

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50ml sesame oil

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2 tsp rice wine vinegar

Method

Method

Kogi Sauce

To Serve

1

Mix salt and sesame seeds together

2

Trim eye fillet of fat then roll in the sesame and salt mixture.

3

Sear the eye fillet in a hot pan, with a little oil for around 10 seconds each side. Set aside to rest.

4

Boil the jug and fill a bowl with the boiling water, for the cauliflower. In the meantime, remove the stalks from cauliflower and pulse in a food processor until crumbly. Just make sure it’s not too fine, as you want to retain some texture.

5

Drain and lightly season.

6

Blanch the edamame beans for 4 minutes in boiling water, refresh in an ice bath then drain.

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7

Rehydrate the dried nori sheet for 20 minutes in cold water and roughly chop.

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8

Dice the eye fillet into 8 mm cubes and dress with the Kogi sauce.

Nutrition Information per Serving (510g)

This nutrition analysis is based on 4 serves and doesn't include the fresh coriander or mint leaves to serve. As this recipe is high in sodium, we suggest using reduced salt soy sauce.

Energy

2386kJ (570 kcal)

Protein

40.2g

Total Fat

28.8g

Saturated Fat

5.0g

Carbs

30.9g

Dietary Fibre

13.6g

Sodium

2070mg

Iron

7.9mg

Zinc

6.2mg

Vitamin B12

1.6µg