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Code:DECIDE
Miso honey aubergine poke bowl
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!
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
| Per | Serving |
|---|---|
| Energy (kcal) | 632kcal |
| Fat | 26g |
| of which saturates | 5g |
| Carbohydrates | 77g |
| of which sugars | 15g |
| Fibre | 11g |
| Protein | 16g |
| Salt | 3g |
Method
Step 1
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.
Step 2
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.
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