Miso honey aubergine poke bowl

Name: Miso Honey Aubergine Poke Bowl Recipe | Holland & Barrett
Ingredients: 250g sushi rice; Salt; 1 tbsp caster sugar; 3 tbsp rice vinegar; 2 tbsp mirin; 2 aubergines, cubed; 1 tbsp sesame oil; 100g white miso; 1 tbsp Manuka honey; 50ml water; 3 spring onions, finely sliced; 125g edamame beans; 2 avocados, sliced; 3 radishes, finely sliced; 4 sheets seaweed; 1 tbsp black sesame seeds; 1 tbsp sesame oil; 2 tsp soy sauce; 1 tsp Shaoxing wine

The cook time for this Miso Honey Aubergine Poke Bowl recipe is just 45 minutes and it's an easy recipe to put together. Manuka honey adds extra nutritional value. Try it!

Need some feel-good freshness? Crunchy veg meets deep, umami miso in this lip-smacking poke bowl.

Keep the skin on your aubergines; they’re packed with the antioxidant nasunin.

You don’t need to play this one by the book. Add any of your favourite brightly coloured vegetables for a vibrant midweek meal.

Vegetarian

Easy

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hr 5 mins

Nutrition: per serving

Calories

632kcal

Protein

16g

Total fat

26g

Saturates

Fibre

11g

Carbs

77g

Sugar

15g

Salt

Ingredients

250g sushi rice
Salt
1 tbsp caster sugar
3 tbsp rice vinegar
2 tbsp mirin
2 aubergines, cubed
1 tbsp sesame oil
100g white miso
1 tbsp Manuka honey
50ml water
3 spring onions, finely sliced
125g edamame beans
2 avocados, sliced
3 radishes, finely sliced
4 sheets seaweed
1 tbsp black sesame seeds
1 tbsp sesame oil
2 tsp soy sauce
1 tsp Shaoxing wine

Method

In a large pan, cook the sushi rice according to the packet instructions and all the liquid has been absorbed and then transfer into a large bowl. Mix through the salt, caster sugar, rice vinegar and mirin and set aside until required.

Meanwhile, fry the aubergine gently in the sesame oil in a large pan until it starts to soften and go golden. Once it is softening, combine the white miso and honey with 50ml of water and mix well. Pour over the aubergine and bring to a simmer for 5-6 minutes.

Mix together the sesame oil, soy sauce and Shaoxing, and set aside.

Once the liquid in the aubergine has cooked out and it is soft, check for seasoning, adding a little splash of soy sauce if necessary and then begin to plate up the bowl.

Firstly, fill half the bowl with rice and fill another quarter with the miso aubergine.

Fill the final quarter with the spring onions, edamame beans, avocado slices and radishes. Finish with a sheet of seaweed folded in the side and black sesame seeds sprinkled over. Serve immediately with the dressing for the rice.