Mexican Poke Bowl
A delicious combination of sushi rice, grilled chicken or tofu, fresh veggies, and zesty salsa, perfect for any occasion.
Ingredients
For the poke bowl
- 1 cup sushi rice Rinse until the water runs clear, then cook.
- 1 tablespoon lime juice Freshly squeezed preferred.
- 1 teaspoon salt
- 1 cup diced tomatoes
- 1 medium avocado, diced
- 1/2 cup black beans, drained and rinsed Canned or cooked.
- 1/2 cup corn Fresh or canned.
- 1/2 cup diced red onion
- 1 cup diced grilled chicken or tofu Use pre-cooked for convenience.
- to taste salsa or hot sauce For serving.
- Fresh cilantro for garnish Chopped.
Instructions
Preparation
- Rinse sushi rice under cold water until the water runs clear.
- Combine the rinsed rice with 1 1/4 cups of water and a pinch of salt in a pot, then bring to a boil.
- Once boiling, reduce heat to low, cover, and let it simmer for 15 minutes until water is absorbed.
- Remove from heat and let it stand covered for another 5 minutes.
Assembly
- Fluff the rice with a fork, then mix in lime juice and salt.
- Prepare your toppings by dicing the tomatoes, avocado, and red onion. Drain and rinse the black beans.
- In a serving bowl, add a generous portion of the seasoned sushi rice.
- Layer with diced chicken or tofu, black beans, corn, diced tomatoes, red onion, and avocado.
- Garnish with fresh cilantro and serve with your choice of salsa or hot sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water and microwave in 30-second intervals.