Ingredients
- Two cups of white rice
- Two sheets of Korean rice cake
- Two sticks of crab meat
- Half a cup of frozen corn
- Half a cup of edamame
- Two eggs
- Half an avocado
- Dash of soy sauce
- Kewpie mayo
- Dash of mirin
- Dash of rice wine vinegar
- Korean seaweed
Method
- Boil your rice as usual in the rice cooker
- Thinly slice the fish cake and crab sticks and steam them in the rice cooker with the steaming attachment
- Boil the eggs for 9 minutes so they are soft boiled starting from room temperature water over medium heat
- Take out your eggs and boil the edamame and frozen corn until soft. Remove from the water and pinch out the edamame.
- When the rice is done cooking, remove the fish cake and crab stick and add a dash of mirin and rice wine vinegar to the rice. Mix well.
- Serve the pokebowls starting with rice then toppings as you desire
- Cut the seaweed into small pieces and place in the centre of your pokebowl
- Peel the soft boiled egg, cut it in half and place it in the middle of the pokebowl
- Serve with a dash of soy sauce and kewpie mayo as you desire
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce
- Kewpie - Mayonnaise
