Ham and Pineapple Poke Bowl
SERVES 4 PREP 15 MINUTES (PLUS 30 MINUTES
REFRIGERATION AND STANDING) COOK 15 MINUTES
500g piece cold leftover leg ham ¹⁄³ cup ponzu sauce 1½ cups sushi rice ¼ cup sushi seasoning 2 green onions, thinly sliced ¼ cup sesame seeds, plus extra toasted seeds to serve Olive oil cooking spray ½ pineapple, peeled, cored, cut into 2cm pieces ¼ red cabbage, shredded 1 small avocado, sliced ½ x 454g packet frozen edamame, thawed, peeled 4 baby cucumbers, halved lengthways ¼ teaspoon wasabi paste
1 Place ham in a dish. Drizzle with 2 tablespoons ponzu sauce. Turn ham to coat in sauce. Refrigerate for 30 minutes, if time permits. 2 Rinse and drain rice 3 times. Place rice and 1½ cups water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes. Transfer rice to a large ceramic dish. Using a spatula, stir rice and break up lumps. Gradually add seasoning, lifting and turning rice. Set aside for 10 minutes to cool. Stir in onion. 3 Meanwhile, place sesame seeds on a plate. Remove ham from dish, discarding sauce. Press ham in sesame seeds to coat all over. Heat a frying pan over medium heat. Spray ham with the oil. Cook for 2 minutes each side or until sesame seeds are toasted. Transfer to a chopping board. 4 Cut ham into 2cm pieces. Place in a bowl. Add pineapple. Toss to combine. Arrange rice, cabbage, avocado, edamame, cucumber and ham mixture in serving bowls. Whisk wasabi and remaining ponzu sauce and together in a small bowl. Drizzle over bowls. Serve sprinkled with extra sesame seeds. NUTRITION: (per serve) 2997kj; 21.5g fat; 2.5g sat fat; 35.4g protein; 90.6g carbs; 11g fibre; 65mg chol; 2331mg sodium.