This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!
[recipe servings=2 bowls time=25 Minutes difficulty=easy]
[recipe-ingredients]
2 Large Red Beets, Diced
1 Cup Short-Grain Sushi Rice
4 Tablespoons Rice Vinegar, Divided
2 Tablespoons Soy Sauce
1 Tablespoon White Miso
1 Teaspoon Sesame Oil
2 Teaspoons Grated Ginger
1 Teaspoon Maple Syrup (optional)
2 Small Cucumbers, Sliced Thinly
Seaweed Salad
Sesame Seeds or Furikake
Other toppings: Diced Avocado, Cherry Tomatoes,
Pickled Red Onions, Edamame
[/recipe-ingredients]
[recipe-directions]
1.
Place the beets in a large
saucepan and cover with water.
2.
Bring to a simmer and cook for
10-15 minutes, or until fork-tender. Drain the beets and let cool.
3.
Cook the rice according to package
instructions. When it’s finished, fluff the rice and stir in 1 tablespoon rice
vinegar.
4.
Whisk together the soy sauce,
miso, sesame oil, ginger, remaining rice vinegar, sesame oil, and maple syrup
(if using) in a small bowl.
5.
Divide the sushi rice between two
serving bowls. Top with diced beets, cucumber, seaweed salad and drizzle
everything with the sauce. Top with sesame seeds.
[/recipe-directions]
[/recipe]
