Poké Bowl 101

The poké bowl. Before I even begin, I just want to say, don’t be alarmed by the amount of ingredients. There are a lot. But they’re all pretty basic and cheap. Some are great pantry staples to have too! Meaning once you buy them, you won’t have to think about it again for a few months.

Poke bowls were my go-to meal when I was recovering from Covid. I made a shopping order, meal prepped, then ate this literally everyday for lunch. It was so easy, so tasty, packed with all the goodness my body needed. I loved it and it loved me. So I wanted to share it with you! Let’s get started.

The Rice:

• 1 cup Sushi rice (180g)
• Sushi rice vinegar (60g)
• Sugar (10g)
• Water

The extras: (be creative)

• Diced tomatoes (300g)
• Diced cucumbers (1 large)
• Shredded carrots (2 medium)
• 1 can Sweet corn
• 1 can Peas
• 1 can Kidney beans
• Spinach (150g)
• 1 small head Red cabbage
• Pickled ginger
• Hard boiled eggs
• Other ideas, avocado, tofu, kimchi, seaweed, toasted nuts, salmon, chicken, other greens etc..

Sweet Chili Mayo Sauce:

• 4 tablespoons Mayo (I used vegan mayo)
• 4 tablespoons Sweet chili sauce
• 4 teaspoons Apple cider vinegar
• 1 teaspoon Minced garlic

Start with the rice because it will need time to chill.

Also prep whatever protein you want to use. I boiled medium eggs for 7 minutes then immediately soaked them in cold water.

Poké Bowl 101

Makes 4 Bowls

Sushi Rice
- 1 cup Sushi rice (180g)
- Sushi rice vinegar (60g)
- Sugar (10g)
- Water

Extras
- Diced tomatoes (300g)
- Diced cucumbers (1 large)
- Shredded carrots (2 medium)
- 1 can Sweet corn 
- 1 can Peas 
- 1 can Kidney beans
- Spinach (150g)
- 1 small head Red cabbage 
- Pickled ginger
- Hard boiled eggs
Other ideas, avocado, tofu, kimchi, seaweed, toasted nuts, salmon, chicken, other greens etc..

Sweet Chili Mayo Sauce
- 4 tablespoons Mayo (I used vegan mayo)
- 4 tablespoons Sweet chili sauce 
- 4 teaspoons Apple cider vinegar 
- 1 teaspoon Minced garlic 

Instructions:
1. Rinse 1 cup of rice and add to a sauce pan. 
2. Then add water so it sits just a couple centimeters above the rice. Bring to a boil, cover, then lower to simmer for 15 minutes. 
3. Remove from heat and let sit (with lid on) for about 5 minutes.
4.When the rice is done pour about 4 tablespoons of Sushi Rice Vinegar and 2 teaspoons of sugar into rice and stir.
5.Move to a new dish and let it chill in the fridge (30min) or freezer (20min) or until cold.
6.While the rice is cooking, start rinsing all the canned stuff and store in containers.
7.Wash, chop, dice, shred all the veggies.
8.For the sauce, mix together 4 tablespoons of sweet chili sauce, 4 tablespoons mayo, 4 teaspoons apple cider vinegar, and 1 tsp minced garlic. Just keep mixing until smooth. May take a couple minutes.
9. Assemble it all together!