Sashimi Shoyu Pokebowl

Pronounced 'poh-kay', what's not to love about sliced toppings on brown rice glistening with umami flavoured dressing?

Base: Brown rice

Toppings for pokebowl (serving amount according to preference)

  • Avocado
  • Lollo rosso and rocket arugula
  • Cherry tomotoes
  • Fresh sashimi of your choice. We used chuka ikado (seasoned baby octopus)
  • Edamame (you can buy these ready served from any Japanese restaurant and can get these in frozen packs.)
  • Sesame seeds
Shoyu Sauce (double amount for bigger serving)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce (we used shoyu)
  • A squeeze of lime
  1. Firstly, add cooked brown rice.
  2. Next, add sliced lollo rosso, rocket arugula, avocado, cherry tomatoes.
  3. Throw in the sashimi as your protein. We used chuka ikado (seasoned baby octopus).
  4. Top with edamame beans and toasted sesame seeds.
  5. Finally, add the dressing to marry all the flavours: 1 tablespoon of sesame oil, 1 tablespoon of soy sauce and a squeeze of lime.
Note: Get fresh sashimi from your favourite Japanese takeaway and edamame can be found at the frozen aisles of most grocers.