HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsparagus Poke Bowl
Asparagus Poke Bowl

Asparagus Poke Bowl

with Edamame Beans and Creamy Sesame Dressing

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Layers upon fresh layers of flavour abound in this dish. Creamy avocado adds a satisfying richness to the dish while pickled cucumber and roasted asparagus bring such brightness. Welcome to flavour country!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

85 g



¾ cup

Jasmine Rice

28 g

Snow Pea Shoots

1 unit


66 g

Mini Cucumber

340 g


56 g

Radish, sliced

1 tbsp

Black Sesame Seeds


2 tbsp

Rice Vinegar


3 tbsp


(ContainsEgg, Mustard)

2 tsp

Sesame Oil


Not included in your delivery

1 tsp



Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories818 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate88 g
Sugar5 g
Dietary Fiber11 g
Protein17 g
Cholesterol10 mg
Sodium409 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Measuring Spoons
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil the asparagus).

Wash and dry all produce.* In a medium pot, bring 1 1/3 cups water to a boil. Thinly slice the cucumbers into 1/8-inch rounds. Trim and discard the bottom 1-inch from the asparagus.


Add the rice to the pot with the boiling water and reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a small bowl, stir together the mayo, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sesame seeds and 1/4 tsp sugar. Set aside.


Heat a small pot over medium-low heat. Add the radishes, 1 tbsp water, 1/2 tsp sugar, 1/4 tsp salt and remaining rice vinegar. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove the pot from the heat and transfer the pickled radishes, along with the liquid, to another small bowl and set aside.


On a baking sheet, toss asparagus with the remaining sesame oil. Season with salt and pepper. Broil in the centre of the oven until the asparagus is tender, 5-6 min.


When the rice is finished cooking, stir in the edamame and season with salt. Cover and set aside, until the edamame are warmed through and slightly tender, 2-3 min. In another small bowl, toss the cucumbers with 1/4 tsp salt. Peel, pit and cut the avocado into 1/2-inch cubes.


Stir the remaining sesame seeds into the rice, then divide between bowls. Top with the radishes, cucumbers, avocado, asparagus and pea shoots. Drizzle over as much dressing as you like.