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Woolworths Asian rice vinegar

Sticky tofu-and-black rice bowl with quick-pickled cabbage

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Smoked mackerel poke bowl

By Megan Kate Swan

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

195 g Woolworths Blue Elephant Thai black rice, cooked and cooled
160 g Woolworths hot-smoked peppered mackerel
100 g mini cucumbers, roughly sliced
80 g Woolworths beetroot spirals
1 avocado, sliced
1/2 cup edamame beans, shelled (optional)
40 g baby spinach, to garnish
2 spring onions, finely chopped
1 t black or white sesame seeds, to garnish
fresh coriander or microgreens, to garnish (optional)
Woolworths slice ginger in brine, for serving
lime juice, for serving

For the dressing, whisk:

2 T soya sauce
1 t sesame oil
1 T Woolworths Asian rice vinegar
1 honey or maple syrup
1 t fresh ginger, grated

Method

1. Cook the rice according to package instructions. Once cooked, allow to cool slightly then divide between serving bowls.

2. Arrange the mackerel, cucumber, beetroot, avocado, and edamame on top of the rice. Drizzle with the dressing.

3. Sprinkle with sesame seeds and top with the spring onions, baby spinach and coriander or microgreens if desired.

Cook’s note: Serve with extra soya sauce on the side if you prefer a saltier flavour.

Find more seafood recipes here.

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones