A bed of fragrant jasmine rice is decorated with artichokes, edamame beans & carrots coated in an Asian dressing. Finished with lashings of a moreish wasabi-mayo dressing, and garnished with kimchi & toasted sesame seeds.
Creation’s Artichoke Poke Bowl
Creation’s Artichoke Poke Bowl
with wasabi kewpie mayo & edamame beans
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Artichoke Hearts
- Asian Dressing
- Black Sesame Seeds
- Edamame Beans
- Jasmine Rice
- Julienne Carrots
- Kewpie Mayo
- Kimchi 120g
- Kimchi 30g
- Kimchi 60g
- Kimchi 90g
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
JASMINE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY & SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste), seasoning, and a drizzle of oil. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER NOW
To the bowl with the edamame beans, toss through the carrots, the artichoke quarters, the Asian dressing, and seasoning. Set aside.
GET BOWLED OVER!
Bowl up the steaming rice, top with the dressed artichokes and the edamame beans & carrots, and pour over any remaining dressing. Drizzle it all with the wasabi-mayo. Finish it off with the kimchi and scatterings of toasted sesame seeds. Cheers, Chef!
Jasmine Rice - 100ml
Black Sesame Seeds - 5ml
Edamame Beans - 50g
Kewpie Mayo - 30ml
Wasabi Powder - 5ml
Julienne Carrots - 75g
Artichoke Hearts - 100g
Asian Dressing - 25ml
Kimchi 30g - 1
JASMINE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY & SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste), seasoning, and a drizzle of oil. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER NOW
To the bowl with the edamame beans, toss through the carrots, the artichoke quarters, the Asian dressing, and seasoning. Set aside.
GET BOWLED OVER!
Bowl up the steaming rice, top with the dressed artichokes and the edamame beans & carrots, and pour over any remaining dressing. Drizzle it all with the wasabi-mayo. Finish it off with the kimchi and scatterings of toasted sesame seeds. Cheers, Chef!
Jasmine Rice - 200ml
Black Sesame Seeds - 10ml
Edamame Beans - 100g
Kewpie Mayo - 60ml
Wasabi Powder - 10ml
Julienne Carrots - 150g
Artichoke Hearts - 200g
Asian Dressing - 50ml
Kimchi 60g - 1
JASMINE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY & SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste), seasoning, and a drizzle of oil. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER NOW
To the bowl with the edamame beans, toss through the carrots, the artichoke quarters, the Asian dressing, and seasoning. Set aside.
GET BOWLED OVER!
Bowl up the steaming rice, top with the dressed artichokes and the edamame beans & carrots, and pour over any remaining dressing. Drizzle it all with the wasabi-mayo. Finish it off with the kimchi and scatterings of toasted sesame seeds. Cheers, Chef!
Jasmine Rice - 300ml
Black Sesame Seeds - 15ml
Edamame Beans - 150g
Kewpie Mayo - 90ml
Wasabi Powder - 15ml
Julienne Carrots - 225g
Artichoke Hearts - 300g
Asian Dressing - 75ml
Kimchi 90g - 1
JASMINE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY & SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the wasabi powder (to taste), seasoning, and a drizzle of oil. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALL TOGETHER NOW
To the bowl with the edamame beans, toss through the carrots, the artichoke quarters, the Asian dressing, and seasoning. Set aside.
GET BOWLED OVER!
Bowl up the steaming rice, top with the dressed artichokes and the edamame beans & carrots, and pour over any remaining dressing. Drizzle it all with the wasabi-mayo. Finish it off with the kimchi and scatterings of toasted sesame seeds. Cheers, Chef!
Jasmine Rice - 400ml
Black Sesame Seeds - 20ml
Edamame Beans - 200g
Kewpie Mayo - 125ml
Wasabi Powder - 20ml
Julienne Carrots - 300g
Artichoke Hearts - 400g
Asian Dressing - 100ml
Kimchi 120g - 1