HAWAIIAN POKE BOWL
Serves: 4
 
INGREDIENTS
For the rice:
  • 1 cup sushi rice (or any other short grained rice will do)
  • ¼ cup rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
For the tofu:
  • 200g tofu
  • 1 tablespoon oil
  • Salt, to taste
For the sauce:
  • 6-8 tablespoons soy sauce
  • 4 tablespoons honey
  • 6 tablespoons rice wine vinegar
  • 2 tablespoons finely minced ginger
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon red pepper flakes
  • A squeeze of lemon juice
For the bowl:
  • 2 cups boiled and shelled edamame*
  • 6 slices of pineapple (fresh or canned)
  • 2 small cucumbers, thinly sliced
  • 1 large avocado
  • ½ cup toasted cashew nuts
For the garnish (optional)
  • A handful of finely chopped green onions
  • 1 Nori sheet
  • 2 teaspoons of toasted sesame seeds
  • ½ cup pickled ginger
INSTRUCTIONS
  1. Boil the rice according to package instructions, and keep aside. Dissolve the sugar and salt in the vinegar and add it to the rice.
  2. Cut the tofu into cubes. To cook the tofu, heat up a saucepan with one tablespoon of oil. Add the tofu cubes and sear on all sides until slightly browned. Season with salt and keep it aside.
  3. For the sauce, whisk together the ingredients in a mixing bowl. Pour into a small saucepan and bring to a boil. Once the sauce starts to bubble, reduce the heat and let the sauce simmer for a couple of minutes.
  4. Remove half the sauce and strain it to discard the solids. Save the sauce in a bowl to serve later. Add the seared tofu cubes to the remaining sauce and toss to coat. Garnish with chopped green onions..
  5. Prep the vegetables. Cut the pineapple slices in half, and lightly grill both sides in a dry griddle until grill marks form. Thinly slice the cucumbers and avocado.
  6. To prepare the nori, if using, wave one nori sheet on an open flame until it crisps. Cut into thin strips.
  7. To assemble the bowls, place the sushi rice in the centre. Place the tofu, edamame, pineapple, cucumber, avocado, and toasted cashew nuts on the rice.
  8. Garnish with nori and toasted sesame seeds.
  9. Serve at room temperature with a side of the reserved sauce and some pickled ginger.
*Note:
Substitutes for sushi rice: brown rice, jasmine rice, sticky rice, or any small-grained rice.

To cook the edamame beans, bring a pot of generously salted water to a boil. Add the edamame beans (in their shell) and cook for about 5 minutes, until boiled. Drain, and immerse the beans in cold water to stop the cooking process. Drain again. Gently squeeze the shells to remove the beans.

For the toasted cashew nuts: heat a small pan on medium heat and add the cashew nuts. Toast for a couple of minutes, or until lightly browned.

If vegan, substitute agave for honey.
Recipe by Sprig & Vine at http://sprigandvine.in/hawaiian-poke-bowl/