Chicken Poke Bowl with Creamy Sesame Dressing
Fresh, colourful, and full of crunch, this Chicken Poke Bowl brings together tender chicken, creamy avocado, crisp radish, and nutty edamame, all drizzled with a silky sesame dressing. Topped with roasted cashews, pumpkin seeds, and a sprinkle of nori, it’s a vibrant bowl that’s perfect for lunch or an effortless dinner.
How long will it take?
30 minutes
What’s the serving size?
2
What do I need?
For the bowl
- 1 cup cooked sushi rice or brown rice
- 200 g cooked chicken breast, cubed
- ½ cup edamame beans, blanched
- ½ avocado, sliced
- ½ cup thinly sliced radish
- ¼ cup chopped spring onions
- ¼ cup roasted cashews
- 1 tbsp pumpkin seeds
- 1 tsp sesame seeds
- 1 sheet nori, cut into thin strips
For the creamy sesame dressing
- 3 tbsp mayonnaise
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp rice vinegar
- ½ tsp honey or maple syrup
- ½ tsp grated ginger
- Pinch of chili flakes (optional)
How do I make it?
- Prepare the dressing by whisking mayonnaise, sesame oil, soy sauce, rice vinegar, honey, and grated ginger together in a small bowl. Adjust seasoning to taste with a little extra soy sauce or sesame oil. Set aside.
- Divide the cooked rice between two bowls. Arrange the chicken, edamame, avocado, radish, and spring onions in neat sections over the rice.
- Sprinkle over the cashews, pumpkin seeds, and sesame seeds. Drizzle the creamy sesame dressing generously over the top.
- Garnish with nori strips and an extra sprinkle of sesame seeds. Serve immediately, and enjoy!
Top Tips:
- Save time by using a Barbecue Chicken from your local Hill Street store.
- Swap chicken for tofu, pork, or prawns for variation.
- Add pickled ginger or cucumber ribbons for brightness.
- Use brown rice, quinoa, or cauliflower rice for a lighter twist.
