Ponzu poke bowl recipe
This colourful, veg-friendly poke bowl recipe is the perfect way to get a big hit of nutrients in one go, on the table in 20 minutes.
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Cooking tools:
- Peeler
- Grater
- Kettle
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Paper towel
- Measuring spoon
- Measuring cup
Ingredients
- 1 tbsp ponzu sauce
- 2 tsp rice vinegar
- 3cm piece ginger, peeled and grated
- 1 tsp sesame oil
- 300g silken tofu
- 100g frozen shelled edamame beans, defrosted
- 250g cooked quinoa (see Cook’s tip)
- ½ bunch radishes, sliced
- 2 carrots, peeled into ribbons
- 2 green shallots, thinly sliced
- 1 sheet dried seaweed (nori), crumbled
- 1 tsp sesame seeds
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