Vegan Mango Avocado Poke Bowl

• 300 g Sushi rice
• 2 tbsp Rice vinegar
• 150 g Edamame, shelled
• 2 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 1 medium Cucumber
• 8 Radish
• 1 large Mango, ripe but firm
• 1 large Avocado, ripe
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice under cold water until the water runs mostly clear. Tip into a saucepan, cover with plenty of cold water and bring to the boil, then reduce to a gentle simmer and cook until tender, about 12 minutes. Drain well, return to the pan, cover and leave to steam for 5 minutes.
2. Transfer the warm rice to a mixing bowl and fold through the rice vinegar. Leave it to cool to room temperature while you prep the toppings, about 5 minutes. Keep the grains as intact as you can.
3. Cook the edamame in boiling water for 2 to 3 minutes until bright green and tender, then drain and cool under cold water. In a small bowl, whisk together the soy sauce and toasted sesame oil to make the dressing. Set aside.
4. Slice the cucumber and radish thinly, then cut the mango and avocado into bite-size pieces. Finely slice the spring onion. Divide the rice between two bowls and arrange the edamame, cucumber, radish, mango and avocado on top.
5. Drizzle over the dressing and finish with the spring onion and roasted sesame seeds. Serve straight away while the rice is fluffy and the toppings are fresh. If you prefer, toss everything gently in the bowl just before eating.

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