South African Garden and Home - - Entertaining -

(Serves 6)

3 cups black or sushi rice 6 cups water

600g raw salmon/ cooked prawns

600g pineapple 3 av­o­ca­dos

600g raw beet­root

600g car­rots

3 sheets seaweed

600g edamame beans pinch shaved gin­ger

1 cup crushed cashew nuts FOR THE DRESS­ING

1 cup rice or sushi vine­gar 1 cup honey

1 cup soy sauce pinch gin­ger shav­ings

1. Cook the rice in the water.

2. Make the dress­ing by mix­ing all the in­gre­di­ents to­gether and set aside.

3. Cut the salmon/prawns and pineapple into cubes.

4. Cut the av­o­ca­dos into thin slices.

5. Juli­enne the beet­root, car­rots and seaweed.

6. To serve, place a help­ing of black rice in the cen­tre of each serv­ing bowl fol­lowed by a few slices of avocado.

7. Add the rest of the in­gre­di­ents with the seaweed and cashews last.

8. Driz­zle the dress­ing over each poke bowl and mix it all up be­fore serv­ing.

COOK’S NOTE I use a small rice bowl to mea­sure each por­tion.

Su­san Zachar­iou, cocker spaniel, Snoo, and Cather­ine Mo

Jonè Gelden­huys

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