Radish sprout poké bowl

Sprouts represent the most explosive stage of plant life: full of concentrated flavour and energy. The piquant, slightly horseradish-like heat of radish sprouts cuts through the richness of the avocado beautifully, so you don't need many extra spices to get a dish with character.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Modern

Ingredients

Equipment Needed

  • Rice cooker
  • Sieve for washing sprouts
  • Knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame seeds

Instructions

1

Prepare the sushi rice: rinse, cook, then season with the mixture of rice vinegar, sugar, and salt.

Tip: The rice is good when the grains are tender but hold their shape and aren't mushy.
2

Gently rinse the radish sprouts in a sieve, then leave to drain. Dice the avocado and drizzle with lime.

Tip: Wet sprouts will make the dish soggy, so draining is important.
3

Thinly slice the chilli. If you don't like it spicy, the radish sprouts provide a little piquant flavour on their own, so you can omit the chilli.

Tip: The sensation of heat is triggered differently on the tongue by capsaicin (chilli) and isothiocyanate (radish).
4

To serve: Rice at the bottom, topped generously with sprouts and avocado. Sprinkle with sesame seeds and drizzle with soy sauce.

Tip: This is a light meal, perfect for dinner too, as it sits lightly on the stomach.

Recipe FAQ

What other sprouts can I use?
Broccoli sprouts or onion sprouts are also excellent if you like intense flavours.
Do I need to cook the sprouts?
No, sprouts are eaten raw to preserve their vitamin content.

Ingredients

  • 100 g Radish sprouts
  • 150 g Sushi rice
  • 3 tbsp Rice vinegar
  • 1 tbsp Sugar
  • 1 pinch Salt
  • 1 piece Avocado
  • 1 tbsp Sesame seeds
  • 2 tbsp Soy sauce
  • 1 piece Lime
  • 1 bunch Fresh coriander
  • 1 piece Chilli