1cupcoooked sushi rice(or brown rice) seasoned with sushi vinegar
150gor 1/2 block adzuki tempeh(I use @organicvillagefood from @woolworths_aubut if you’re not from Australia use any tempeh) cut into small cubes and pan fry in veggie broth or if you do use oil a very tiny amount of sesame oil (sesame oil works well with Japanese Type flavours and is lower in saturated fats than many other oils and has a relatively good smoking point). Ideally though, I recommend cooking with veggie broth or water especially for anyone with chronic illness.
1/2continental cucumberseeded and cut into small cubes
1avocadoseeded and sliced in half and sprinkled with sesame seeds
2tbspkimchi or sauerkraut
black and white sesame seeds
Fresh lime ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀
Place ½ cup of sushi rice into each bowl.
Neatly place all ingredients around the rice until you have your gorgeous poke bowl.
You can also put all ingredients into a separate bowl and let people construct their own individual bowls.
Simon is a qualified health professional having completed a Bachelor of Physiotherapy with Honours in 2008, Plant Based Nutrition with Cornell University and is currently studying a Masters in Nutrition. With his experience of understanding the human body from the inside out and having worked closely with Professional Athletes he is well equipped to help you explore and adopt a plant based diet.