Avocado Poke Bowl
Why this recipe works
- Bright, balanced dressing: Lime juice cuts through the sesame oil and avocado, keeping the bowl fresh rather than heavy.
- Contrasting textures: Soft sushi rice and creamy avocado are balanced by crisp cucumber, tender edamame and toasted sesame seeds.
- Fast lunch-friendly method: The toppings are prepared while the rice rests, so the bowl comes together efficiently in under 30 minutes.
Get the most out of this recipe
Make-ahead tips
- Keep components separate: Store the rice, edamame, cucumber and dressing separately, then add the avocado just before serving for the best colour and texture.
- Assemble just before eating: The bowl is freshest when dressed at the last moment, especially because avocado softens and discolours once exposed.
Ingredient notes
- Choose ripe but firm avocado: A ripe avocado gives the bowl its creamy texture, but it should still be firm enough to cut into clean chunks.
- Use sushi rice for structure: Sushi rice gives the bowl a soft, slightly sticky base that holds the dressing well without becoming loose.
Texture tips
- Dress at the end: Spoon the soy-sesame dressing over the bowl just before serving so the cucumber stays crisp and the rice does not become wet.
- Handle the avocado gently: Cut the avocado into chunks and avoid over-tossing; it should stay creamy but distinct rather than turning into a mash.
Authenticity notes
- Plant-based poke style: Traditional poke is commonly made with seasoned raw fish, while this version uses avocado and edamame for a vegan bowl with similar fresh, dressed components.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain. Tip into a saucepan, cover with fresh water and bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from the heat and leave, still covered, for 10 minutes.
- While the rice rests, steam the edamame for 3 to 4 minutes until hot and tender, then set aside to cool slightly. In a mixing bowl, stir together the soy sauce, sesame oil and the juice of the lime. Thinly slice the spring onion and stir most of it into the dressing, reserving a little for the top.
- Halve the cucumber lengthways and slice. Halve, stone and peel the avocado, then cut into chunks. Fluff the rice, divide between bowls, and arrange the avocado, cucumber and edamame on top.
- Spoon the dressing over the bowls. Finish with the reserved spring onion and the roasted sesame seeds, and serve straight away.
Recipe notes
Tips
- For clean avocado pieces, slice with a slightly wet knife and handle gently when tossing.
- If serving later the same day, keep the avocado separate and dress just before eating to keep everything fresh.
Substitutions
- Replace Lime with Lemon for a slightly softer citrus tang.
- Replace Cucumber with Radish for extra bite.
Storage
- Refrigerate up to 2 days
- Store rice, edamame and vegetables separately in airtight containers. Add the dressing and avocado just before serving; if already assembled, eat within 24 hours for best colour and texture.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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