Latin-inspired Poke Bowl

Method

Rinse the rice and cook according to the package instructions. Turn off the heat, drain and return to the pan and cover with a lid. After 5-10 minutes, fluff with a fork and keep warm.

Meanwhile, bring 1l of water to boil with 25gr salt in a medium pan. Take pan off heat and add the shrimp, still of heat. Cover with a lid and leave covered for 5 minutes. Drain and leave to cool slightly, then toss with the Kikkoman poke sauce.

Snip off the tough ends of the asparagus. Chop into bite-sized pieces, leaving the tops longer, ~3-4 cm. Steam over high heat, covered, 2-3 minutes. Rinse under cold tap and season lightly with salt. If you don’t have a steamer, use a colander inside a pot with a well-fitting lid. Replenish the water in the pot regularly.

Peel the onion and slice in very thin wedges (~0.5 cm). Bring sushi rice vinegar to boil in a small pan and pour over the sliced onion. Leave to cool.

Peel mango and chop into small, bite-sized cubes. Chop the chili very finely and mix with the mango.

Slice the radishes very thinly on a mandolin if you have one. Chop the mint leaves roughly.

Divide rice among 4 bowls. Divide equal amounts of all other prepared ingredients among bowls, on top of rice, clockwise: chopped mint, radishes, marinated shrimp with sauce, asparagus tops, marinated onions and chopped asparagus. Place mango-chilli mix in the middle. Drizzle with more Kikkoman poke sauce if desired and serve directly.

Learn more about poke sauce with our poke bowl guide