Ingredients

• 1 container Pre-cooked Poke Rice (per person being served)
• 1 tbsp Rice Vinegar
• 1 tsp salt
• 50g finely chopped bell pepper
• 50g finely chopped cucumber
• 50g shelled edamame
• 1/2 avocado, diced
• 1 tbsp Sushi Soy Sauce
• White Roasted Sesame Seeds
• Poke Sauce to drizzle

Instructions

1. Cook rice as per packet instructions, mixing in measures of Rice Vinegar and salt.
2. Press about 2 heaped tablespoons of Pre-cooked Poke Rice into each cup of a muffin tin. Press down to compact the rice. Place the muffin tin in the fridge and chill for 20 minutes, allowing the rice to set.
3. While the rice is in the fridge, chop up the veggies.
4. In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and Sushi Soy Sauce. Mix well to combine the flavours.
5. Remove the rice cups from the fridge. Spoon a heaped tablespoon of the veggie filling over each rice cup. Drizzle Poke Sauce over the top of the veggies and garnish with White Roasted Sesame Seeds.