Basmati rice: 5 coffee cups (180 ml each), uncooked
Sushi vinegar: ½ coffee cup (180 ml)
Crispy chicken strips: 18 pieces (3 p.p.)
Cucumber: 1 piece, diced
Tomato: 2 pieces, diced
Corn: 1 can
Carrot: 1 piece, julienned
Bell pepper: 1 piece (colour of choice)
Fried onions (Go-Tan)
Wasabi dressing Hela: for garnish
Soy sauce: for garnish
Step 1: Cook the rice according to the package instructions. Once cooked, mix the rice with sushi vinegar.
Step 2: Cut the cucumber, tomato, and bell pepper into cubes. Prepare them together with the corn and julienned carrot.
Step 3: Divide the rice evenly into bowls, ensuring it is at room temperature and not completely cooled.
Step 4: Deep-fry the chicken fingers.
Step 5: Distribute the toppings over the rice. Serve the poke bowl with wasabi dressing, soy sauce, and crispy fried onions.
