Products used in this recipe - Alg Seaweed Bush Tucker, Alg Rainbow Seaweed Seasoning and Seaweed Salt
Serves 2
Ingredients
Bush Tucker Beetroot:
1 medium beetroot
1 tsp Alg Seaweed Bush Tucker
1/4 tsp sea salt
1/2 tsp apple cider vinegar or any vinegar of your choice
2 tsp spring onion, chopped
1 tsp sesame oil
Soy Tofu:
1 tsp extra virgin olive oil
150g firm tofu, cubed
1 tsp soy sauce
1 tsp mirin
1 tsp Rainbow Seaweed Seasoning
1/2 tsp shichimi togarashi (Japanese 7 spice mix)
To Assemble:
½ cup edamame beans
1 cup of cooked sushi rice
1 cucumber, thinly sliced
½ avocado, cubed
Rainbow Seaweed Salt
1 tsp toasted black sesame seeds
Soy sauce
Steps
Bush Tucker Beetroot:
- Steam or boil whole beetroot in a small pot for 40 minutes or until cooked. Test softness by inserting a skewer to the middle.
- Once beetroot is cooked, drain with cold water, peel the skin and cut into cubes.
- Mix beetroot, Alg Seaweed Bush Tucker, sea salt, vinegar, spring onion and sesame oil in a small bowl. Set aside.
Soy Tofu:
- In a small pan, heat up olive oil and sauté tofu until tofu cubes turned golden brown.
- Add soy sauce and mirin into the pan and sauté for another minute. Keep a close eye on the tofu and prevent burning.
- Turn off the stove and mix through Rainbow Seaweed Seasoning along with shichimi togarashi. Set aside.
Edamame:
- If edamame beans are frozen, boil in water for 5 minutes or until cooked. Drain and set aside.
To Assemble:
- To arrange the poke bowl, first layer sushi rice in the bottom of a medium bowl. Arrange beetroot, tofu, cucumber, avocado and edamame beans on top of the rice.
- Sprinkle Rainbow Seaweed Salt on avocado and sprinkle sesame seeds on the poke bowl. Serve with soy sauce on the side if needed.