This recipe is too off-the-beaten-track from a traditional Hawaiian poké for me to call it such and live with myself, but it is loosely based around the idea of one. It starts with seasoned sushi rice (which I could eat just by itself) and is topped with a variety of fun things to munch on such as salt- and lime-seasoned cabbage, edamame beans and glazed pieces of barbecued tempeh, all bound together with a gentle but perky sriracha sauce. Like many of us today, it borrows ideas from all over the world and is, I think, all the more delicious for it.Barbecue tempeh rice bowl with lime and srirachaDon’t be put off by the long-ish ingredients list: except for steaming the rice and frying the tempeh, the rest is just chopping, mixing and assembly. Sushi seasoning, or seasoned rice vinegar, is widely available in the UK, and is a vinegar that has, very helpfully, been pre-seasoned.Prep 15 min
Cook 45 min
Serves 4350g sushi rice5 tbsp sushi seasoning
250g red cabbage, finely shredded2 tbsp fresh lime juiceFine sea salt
160g frozen edamame beans, defrostedBlack sesame seedsFor the sauce
