for 4 people

To cook the rice

300 g	sushi rice
4 ½ dl	water

To season the rice

2 tbsp	rice vinegar
2 tbsp	mirin (rice wine)
¾ tsp	salt

Cabbage

150 g	red cabbage, cut into thin slices
1 tbsp	rice vinegar
1 pinch	salt

Mushrooms

1 tbsp	olive oil
200 g	mushrooms, cut in half or into quarters
3 tbsp	soy sauce
1 tbsp	water
1	red chilli, deseeded, finely chopped

Edamame

200 g	frozen edamame beans
	salted water, boiling

Poke bowl

1	pear, thinly sliced
2 tbsp	preserved ginger
some	Nori chips

How it's done

To cook the rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring to the boil with the lid off, reduce the heat and simmer until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid.

To season the rice

Place the rice vinegar, mirin and salt in a small bowl, stir, drizzle over the rice, mix carefully with a fork, set aside.

Cabbage

Place the red cabbage in a bowl, add the rice vinegar, mix, season with salt.

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms, stir fry for approx. 4 mins. Add the soya sauce, water and chilli, bring to the boil simmer briefly.

Edamame

Cook the edamame in simmering salted water for approx. 5 mins. until soft. Drain the edamame.

Poke bowl

Spoon the rice into bowls. Plate up the red cabbage, mushrooms and edamame with the remaining ingredients on the rice.

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