This recipe showcases some of our favourite Fairtrade ingredients. Poke bowls originated in Hawaii and their versatility means they’re now popular the world over; you can use any protein you wish - we went for the delicately smoked tofu from Taifun, though you could just as easily use another tofu, or jackfruit. The same applies to the toppings and sauce - the only limit, as they say, is your imagination!
Sesame Coconut Poke Bowl
For the coconut rice:
- 2 cups Kilmombero Fairtrade rice
- 1 x 400 ml Ma’s Kitchen Fairtrade coconut milk
- 1 ½ cups water
- 1 tsp salt
- ½ tsp Fairtrade granulated sugar
For the pickled cucumber:
- 1 large cucumber, cut in half widthways and peeled into ribbons
- 1 tsp flaky sea salt
- 1 tbsp white wine vinegar
- 1 tbsp Traidcraft Fairtrade caster sugar
Toppings:
- 1 pack Taifun smoked tofu, fried gently
- 2 tbsp edamame beans
- 2 scallions finely chopped
- 2 tbsp pomegranate seeds
- sesame seeds (we used black and white)
- 1 red chilli, finely sliced
- chopped coriander
- Your choice of sauce - we used NoJo Sesame sauce
Method:
In a medium sized pot, rinse the Kilombero rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar. On high heat, allow the mixture to boil. Once it starts to boil, turn th heat down to very low and cook covered for 10-15 minutes. Uncover and continue to cook gently for 5 minutes. Let the rice cool slightly.
While the rice is cooking make the pickled cucumber. Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.Mix the other ingredients together in a small bowl then stir in the cucumber.
Next assemble your poke bowl, starting with the warm rice then any warm toppings, then your cold toppings including the cucumber ribbons.
Finally drizzle over your choice of sauce and garnish with sesame seeds to serve. Enjoy!!
