HAM AND PINEAPPLE POKE BOWL
SERVES 4 PREP 15 MINUTES (PLUS REFRIGERATION AND STANDING) COOK 20 MINUTES
500g piece 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, to serve Olive oil 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, blanched 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. 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 to break up lumps. Gradually add seasoning, lifting and turning rice. Set aside for 10 minutes to cool. Stir in half the green 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 oil. Cook for 2 minutes each side or until 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, remaining onion and ham mixture in serving bowls. Whisk wasabi and remaining ponzu sauce together in a small bowl. Drizzle over bowls. Serve sprinkled with extra toasted 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.