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Ham and pineapple poke bowl
Ham and pineapple poke bowl
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform leftover ham into a delicious ham and pineapple poke bowl, a nutritious and satisfying meal for any time of day.
Ingredients:
  • 500g piece cold leftover leg ham
  • 82.50 ml ponzu sauce
  • 300.00 gm sushi rice
  • 32.50 gm sushi seasoning
  • 37.50 gm sesame seeds, plus extra toasted seeds to serve
  • Olive oil cooking spray
  • 1/2 pineapple, peeled, cored, cut into 2cm pieces
  • 1/4 red cabbage, shredded
  • 1 small avocado, sliced
  • 1/2 x 454g packet frozen edamame, thawed, peeled
  • 4 baby cucumbers, halved lengthways
  • 1/4 tsp wasabi paste
Instructions:
  • Prepare the dish with the ham and generously drizzle 2 tablespoons of flavorful ponzu sauce over it. Ensure that the ham is evenly coated with the sauce and refrigerate for 30 minutes, if possible.
  • Thoroughly rinse rice 3 times. Combine rinsed rice with 1½ cups water in a saucepan over medium heat. Bring to a boil, then reduce heat to low. Simmer covered for 12 minutes until liquid is absorbed. Let it stand covered for 10 minutes. Transfer rice to a large dish, fluffing it with a spatula to break up lumps. Gradually add seasoning while gently mixing. Allow it to cool for 10 minutes, then gently fold in the onion.
  • First, spread sesame seeds on a plate. Take the ham out of the dish, getting rid of the sauce. Press the ham into the sesame seeds until fully coated. Next, heat a frying pan over medium heat and spray the ham with oil. Cook for 2 minutes on each side or until the sesame seeds are nicely toasted. Finally, move the ham to a chopping board.
  • Dice ham into 2cm pieces and transfer to a bowl. Mix in pineapple until well combined. Divide rice, cabbage, avocado, edamame, cucumber, and ham mixture into serving bowls. In a separate small bowl, whisk together the wasabi and remaining ponzu sauce. Drizzle the sauce over the bowls and garnish with extra sesame seeds before serving.

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