Vibrant Vegan Mango & Tamari Poke Rice Bowl
with Crunchy Slaw, Quick-Pickled Radishes & Sriracha Mayo
- Mustard
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Our plant-based twist on the Hawaiian classic is packed with fresh flavour, but no fish. We stir tamari, sesame oil and vinegar through wholesome brown rice to give a balanced depth to the dish. Topped with juicy mango, tangy pickled radish, crunchy slaw and a spicy vegan sriracha mayo.
Ingredients
100 grams
Brown Basmati Rice
50 grams
Radishes
1 unit(s)
Lime
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
1 unit(s)
Spring Onion
1 bunch(es)
Mint
1 unit(s)
Mango
32 grams
Vegan Mayonnaise
(Contains: Mustard)
15 grams
Sriracha Sauce
24 milliliter(s)
Tamari Sauce
24 milliliter(s)
Sesame Oil
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
20000 milliliter(s)
Water for the Rice
1 tsp
Sugar
Nutrition Values
Utensils
Instructions
Boil a full kettle. Rinse the brown rice. Pour the boiled water (see ingredients for amount) into a medium saucepan. Add 1/4 tsp of salt and bring back to the boil on a high heat. Add the brown rice and turn the heat down to low. Cook, covered with a tight fitting lid, 20-25 mins, then drain in a sieve.
While the rice cooks, trim and thinly slice the radish. Juice the lime. In a small bowl, combine the rice vinegar, half of the lime juice, sugar (see ingredients for amount) and a pinch of salt. Add the radishes, combine and set aside to pickle.
Place the slaw mix in a medium bowl, pour over the remaining lime juice, season with salt and set aside. Trim the spring onion, then slice thinly. Pick the mint leaves from their stalks and roughly chop. Peel the mango, then stand it upright on your chopping board. Slice down either side of the stone to give you 2 ‘cheeks’. Slice any remaining flesh from the stone, then chop the mango into 1cm chunks. Discard the stone.
In a small bowl, combine the vegan mayonnaise and sriracha and set aside. Scoop the pickled radishes from the rice vinegar mixture and pat them dry, then set them aside. Pour away half of the rice vinegar mixture, and add the tamari and sesame oil to the remaining half. Mix well.
Fluff up the rice with a fork. Pour the vinegar and tamari mixture into the cooked rice and stir to combine. Divide the rice between the serving bowls.
Place your ingredients in sections on top of the rice: the quick-pickled radish, spring onion, slaw and mango. Garnish with mint and sesame seeds. Season with salt and pepper.Spoon over the sriracha mayo and remaining lime juice.
