We are big poke fans in our house; it’s one of my favourite places to eat out with the kids as they can build their own bowl with things like rice, edamame, carrot and sweet corn and make themselves a way healthier meal than they would have done at 99% of restaurants with a kids menu.

Obviously it’s a lot cheaper though to make them at home, so I do that most of the time, and we now have poke bowls pretty much every week! The kids feel very grown up because they thing they’re having fancy international cuisine but really it’s rice and veg in a bowl so I feel like we’re all winning.

I make the rice in our rice cooker which we got for a wedding present but I didn’t use until 7 years later when I thought to ask someone to translate the Chinese instructions! It’s so quick and easy to make the rice, and most of the other stuff you just chuck on top, it really is that simple! You can chop and change it too to mix it up, and make it in advance as it’s delicious eaten cold as well as warm. It really is the best meal!

Ingredients

Serves two

• 1/2 packet sushi rice
• 1 block tofu
• 1 avocado
• 1/2 cup edamame beans, shelled
• 1/2 tin sweetcorn
• Wakame seaweed (sold at most sushi counters)
• Fried onions and sesame seeds, to garnish

For the cauliflower

• 1 head of cauliflower
• 1 tbsp turmeric
• Rapeseed oil
• Pinch of sea salt

Cook the rice according to rice cooker instructions, or if you are cooking it on a hob, follow the packet instructions and get the rice cooking while you prepare the cauliflower.

Chop the cauliflower into florets and arrange them on a lined baking tray. Sprinkle the turmeric and salt on top, then drizzle with rapeseed oil and cook at 200C in the oven until they start to go brown on top, around 20-25 minutes.

Once the rice and cauliflower are ready, arrange them and the other ingredients in your bowls and garnish with any fried onions and sesame. I love some vegan sriracha mayo on the side too if I’m going all out!

Love, Mrs H xx