POKE BOWL

Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles

	FOR THE SHICHIMI TOGARASHI
	2 tablespoons white sesame seeds
	1 tablespoon black sesame seeds
	2 tablespoons karengo flakes
	2 pieces dried orange or tangerine peel, finely chopped pinch chilli flakes pinch horopito, (optional)
	FOR THE RADISH PICKLE
	4 tablespoons rice vinegar
	2 teaspoons sugar
	½ teaspoon salt
	4 radishes, leaves reserved
	FOR THE FISH
	400g fish, cut into 1.5cm cubes
	½ small onion, halved and thinly sliced
	3 tablespoons light soy sauce
	2 tablespoons sesame oil
	½ teaspoon sea salt
	1 tablespoon shichimi togarashi
	TO SERVE
	reserved radish leaves (or other greens such as spinach) cooked brown or white rice
	1 avocado, halved and sliced
	1½ cups shelled edamame beans, blanched fresh red chilli, sliced shichimi togarashi

1.	FOR THE SHICHIMI TOGARASHI
2.	Toast both lots of sesame seeds in a dry pan until the white seeds are golden. Set aside.
3.	Toast the karengo flakes for a minute then set aside.
4.	Grind the sesame seeds, karengo and orange peel.
5.	Mix through the chilli flakes and the horopito.
6.	FOR THE RADISH PICKLE
7.	Mix together the rice vinegar, sugar and salt in a small bowl.
8.	Thinly slice the radishes and add to the bowl.
9.	Leave for at least 15 minutes before using.
10.	FOR THE FISH
11.	Combine all the ingredients together and refrigerate for at least 30 minutes before using.
12.	TO SERVE
13.	Blanch the reserved radish leaves and drain well.
14.	Dress with a dash of soy sauce, sesame oil and scatter with toasted sesame seeds.
15.	Put warm rice in bowls, top each one with a spoonful of the fish, add avocado, edamame, radish pickle and radish leaves.
16.	Add chilli and sprinkle with shichimi togarashi.