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Poke Style Bowls 4-Ways

If only you could taste these right now! Poke-style bowls made with new Heinz dressings.

Balsamic Tuna Poke Style Bowl

Ingredients:

400g brown rice

75ml mirin seasoning

300g salmon sashimi

250ml Heinz Balsamic Vinegar of Modena with Roasted Garlic Dressing

1 cucumber, sliced

¼ purple cabbage head, sliced

1 avocado, sliced

3 radishes, sliced

1 carrot, shredded

2 tsp sesame seeds

2 spring onion stems, sliced finely

Method:

STEP 1: Toast sesame seeds for 5 minutes in a non-stick frying pan until golden, then set aside.

STEP 2: In a small mixing bowl, add ½ a bottle of Heinz Vinegar of Modena with Roasted Garlic Dressing, then add salmon sashimi and allow to marinade. Sprinkle with toasted sesame.

STEP 3: Prepare brown rice according to packet instructions, then set aside in a large bowl. Stir through mirin seasoning then allow to sit while you prepare the rest of the ingredients.

STEP 4: Shred carrot, then slice avocado, cabbage, cucumber, spring onions and radishes, and place in individual bowls.

STEP 5: To build the poke style bowl, layer rice at the bottom at the bottom of a deep serving bowl, then arrange vegetables on top starting with purple cabbage, carrots, cucumber, raddish, avocado, and salmon. Garnish with spring onions and a drizzle of Heinz Vinegar of Modena with Roasted Garlic Dressing.

STEP 6: Enjoy!

Thai Style Tuna Poke Bowl

Ingredients:

400g brown rice

75ml mirin seasoning

300g tuna sashimi

250ml Heinz Thai Style Sweet Chilli & Lime Dressing

1 tsp ginger, grated

1 mango, cubed

1 bunch coriander

1 cucumber, sliced

100g edamame

20g fish roe

30g fried shallots

1 lime

1 green chilli

Method:

STEP 1: Toast sesame seeds for 5 minutes in a non-stick frying pan until golden, then set aside.

STEP 2: Cube mango and place in a small mixing bowl. Dice green chilli and mix with mango. Coat mixture with a squeeze of lime juice, then set aside to marinade.

STEP 3: In a small mixing bowl, add ½ a bottle of Heinz Thai Style Sweet Chilli & Lime Dressing and grated ginger, then add tuna sashimi and allow to marinade. Sprinkle with toasted sesame.

STEP 4: Place edamame in a bowl of hot water and allow to cook for 5 minutes. Once cooked, drain then de-shell.

STEP 5: Prepare brown rice according to packet instructions, then set aside in a large bowl. Stir through mirin seasoning, then allow to sit while you prepare the rest of the ingredients.

STEP 6: Chop coriander, then slice cucumber and place in individual bowls.

STEP 7: To build the poke style bowl, layer rice at the bottom at the bottom of a deep serving bowl, then arrange vegetables on top starting with mango, edamame, coriander, cucumber, then add tuna. Garnish with a drizzle of Heinz Thai Style Sweet Chilli & Lime Dressing, fried shallots, and fish roe.

STEP 8: Enjoy!

Greek Style Poke Bowl

Ingredients:

400g brown rice

75ml mirin seasoning

300g beef tenderloin

250ml Heinz Greek Style Dressing with Yoghurt, Cucumber & Mint

1 cucumber, sliced

10 cherry tomatoes, quartered

1 head of cos lettuce

100g pitted olives

50g roasted chickpeas

50g fetta

Salt, to taste

Pepper, to taste

Method:

STEP 1: Generously coat beef in salt and pepper then fry on a hot skillet. It’s important to not touch the beef and allow it to cook for 5 minutes on medium heat before turning. Cook 5 minutes either side, then using tongs, hold each edge down for 1 minute to sear. Allow the beef to rest on a chopping board for 5 minutes before dicing.

STEP 2: Prepare brown rice according to packet instructions, then set aside in a large bowl. Stir through mirin seasoning then allow to sit while you prepare the rest of the ingredients.

STEP 3: Slice cucumbers and olives, then dice cos, tomatoes, and beef, and place in individual bowls.

STEP 4: To build the poke style bowl layer rice at the bottom at the bottom of a deep serving bowl, then arrange vegetables on top starting with cos lettuce, tomatoes, cucumber, roasted chickpeas, and olives. Garnish with a drizzle of Heinz Greek Style Dressing with Yoghurt, Cucumber & Mint, and crumbled fetta.

STEP 5: Enjoy!

Italian Caesar Style Poke Bowl

Ingredients:

400g brown rice

75ml mirin seasoning

300g chicken breast fillet

250ml Italian Style Caesar with Parmesan & Lemon Dressing

1 cucumber, sliced

2 eggs

1 head of cos lettuce

1 avocado

50g croutons

Method:

STEP 1: Generously coat chicken in salt and pepper then fry on a hot skillet. It’s important to not touch the chicken and allow it to cook for 5 minutes on medium heat before turning. Cook 5 minutes either side, then using tongs, hold each edge down for 3 minutes to sear. Allow the chicken to rest on a chopping board for 5 minutes before dicing.

STEP 2: Fill a pot with 1-inch of water. Bring to the boil and then place in 2 eggs. Cover with a lid then time for 6 minutes and 30 seconds. Remove from the heat once the timer goes off and add the eggs to cold water. Peel then set aside.

STEP 3: Prepare brown rice according to packet instructions, then set aside in a large bowl. Stir through mirin seasoning then allow to sit while you prepare the rest of the ingredients.

STEP 4: Slice chicken and cucumbers, then dice cos and avocado and place in individual bowls.

STEP 5: To build the poke style bowl layer rice at the bottom at the bottom of a deep serving bowl, then arrange vegetables on top starting with cos lettuce, cucumber, avocado, and chicken. Garnish with a drizzle of Italian Style Caesar with Parmesan & Lemon Dressing, croutons, and eggs halved.

STEP 6: Enjoy!