Miso honey aubergine poke bowl

Name: Miso honey aubergine poke bowl
Cook time: 1 hr 5 mins
Total time: 1 hr 5 mins
Yield: Serves 2
Ingredients: 250g sushi rice; Salt; 1 tbsp caster sugar; 3 tbsp rice vinegar; 2 tbsp mirin; 2 aubergines, cubed; 1 tbsp sesame oil; 100g white miso; 1 tbsp Manuka honey; 50ml water; 3 spring onions, finely sliced; 125g edamame beans; 2 avocados, sliced; 3 radishes, finely sliced; 4 sheets seaweed; 1 tbsp black sesame seeds; 1 tbsp sesame oil; 2 tsp soy sauce; 1 tsp Shaoxing wine

The cook time for this Miso Honey Aubergine Poke Bowl recipe is just 45 minutes and it's an easy recipe to put together. Manuka honey adds extra nutritional value. Try it!

Ingredients

250g sushi rice
Salt
1 tbsp caster sugar
3 tbsp rice vinegar
2 tbsp mirin
2 aubergines, cubed
1 tbsp sesame oil
100g white miso
1 tbsp Manuka honey
50ml water
3 spring onions, finely sliced
125g edamame beans
2 avocados, sliced
3 radishes, finely sliced
4 sheets seaweed
1 tbsp black sesame seeds
1 tbsp sesame oil
2 tsp soy sauce
1 tsp Shaoxing wine

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Nutrition

Nutritional information

Per	Serving
Energy (kcal)	632kcal
Fat	26g
of which saturates	5g
Carbohydrates	77g
of which sugars	15g
Fibre	11g
Protein	16g
Salt	3g

Method

Step 1

In a large pan, cook the sushi rice according to the packet instructions and all the liquid has been absorbed and then transfer into a large bowl. Mix through the salt, caster sugar, rice vinegar and mirin and set aside until required.

Step 2

Meanwhile, fry the aubergine gently in the sesame oil in a large pan until it starts to soften and go golden. Once it is softening, combine the white miso and honey with 50ml of water and mix well. Pour over the aubergine and bring to a simmer for 5-6 minutes.