Vegetarian Sesame Poke Bowl

Glossy rice grains, melting avocado, and the sharp crunch of cucumber. Lime acidity and sesame aroma wake up the whole dish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 559
• Protein: 8 g
• Carbs: 63 g
• Fat: 31 g

Ingredients

• 250 g Thai or basmati rice ( raw )
• 400 ml Mineral water ( for cooking )
• 3 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 2 piece Persea americana Mill. ( sliced )
• 1 piece Cucumber ( diced )
• 2 piece Carrot ( grated )
• 4 tbsp soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Lime juice
• 1 tsp Ginger ground
• 1 tbsp sesame seeds

Instructions

1. Cooking the rice

   Rinse Thai rice under cold water until clear. Cook in mineral water. The grain should be tender but hold its shape.

2. Seasoning the rice

   Mix rice vinegar, white sugar, and grey sea salt. Pour over hot rice and stir gently until it becomes glossy.

3. Preparing vegetables

   Slice avocado into even slices and dice cucumber. Grate the carrot. Cuts must be clean for visual appeal.

4. Making the sauce

   Emulsify soy sauce, sesame oil, lime juice, and ground ginger. The sauce should be fluid and homogeneous.

5. Plating

   Divide rice into bowls. Arrange vegetables in color blocks. Sprinkle with sesame seeds and drizzle with sauce.

Chef's tips

• Do not overwork the rice to avoid crushing the grains.
• The avocado should be just slightly soft to the touch to hold its shape when sliced.

Storage

Seasoned rice keeps for 24 hours in the fridge. Vegetables should be cut at the last minute.