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Chicken Poke Bowl

Name: Chicken Poke Bowl
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Finnish
Ingredients: 1 bag ready-to-eat jasmine rice 250 g; 2 tbsp rice wine vinegar; 2 tsp sugar; 0.25 tsp salt; 1 box cooked chicken 180 g; 1 carrot 100 g; 1 avocado 200 g; 0.5 cucumber 150 g; 0.5 bag soybeans (edamame) à 250 g · frozen; 2 tbsp chili-sesame mayonnaise; (1 tsp water); 1 scallion, finely chopped; toasted sesame seeds; mild red chili, sliced

Assemble a trendy poke bowl from colorful vegetables, rice, and tender chicken mince. Finish the dish with chili mayonnaise and sesame seeds.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Squeeze the rice loose in its package and heat in the microwave according to the package instructions.
2
Mix together the rice wine vinegar, sugar, and salt. Transfer the rice to a bowl and season with the vinegar mixture.
3
Shave the peeled carrot into long ribbons using a cheese slicer or a vegetable peeler.
4
Halve the avocado, remove the pit, and scoop out the flesh whole using a spoon. Cut the avocado into thin slices.
5
Slice the washed and halved cucumber.
6
Boil the soybeans in salted water according to the package instructions. Finally, rinse under cold water.
7
Assemble the poke bowl. Divide the rice between two bowls. Arrange the carrot ribbons, avocado and cucumber slices, and soybeans on top. Add the chicken to the bowls.
8
If you want thin drizzles of mayonnaise, measure it into a glass and thin with water. Drizzle the mayonnaise over the poke bowl using a teaspoon. If squeezing the mayonnaise directly from the packaging, taste to find the right amount, as the mayonnaise is spicy.
9
Finish with scallions and toasted sesame seeds.