Beet poke bowl
Thursday, 1st March 2018 by Rachel
Beetroot poke bowl

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.


Inspired by a meal out last week at Pamela’s in Dalston. I wanted to make my own version of beetroot poke. I’ve made watermelon poke before and heard of beet poke but was always a little unsure, but the flavours work so well.
So this is my version, I did steal the crispy rice paper idea from Pamela’s , because it was genius. I lightly pickled kohlrabi, which by the way, is a great addition to your fridge, adds a nice twist to hearty salads, great on avocado toast.. and many meals more.
So again, beetroot with Asian flavours, but it works so well I can’t get enough of it! It’s amazing how I can still be surprised by how versatile this vegetable is.

Serves 4 - with rice for complete meal or without as a starter


Step one - prep the beets

500g beetroot

1 inch ginger, peeled & grated

½ cup rice vinegar

¼ cup toasted sesame oil

3 tablespoon tahini

1 tablespoon maple syrup

1 tablespoon ume boshe plum vinegar (or substitute red wine vinegar)

sea salt


Steam the beetroot until tender, this will vary depending on the size of your beetroot but should be around 30 minutes. While the beetroot is cooking make your marinade. Blend all ingredients in a high speed blender, with a pinch of salt.

Once the beetroot is cooked and cool enough to handle, peel. The skin should slide off easily when the beetroot is still warm. Cut into 1cm cubes, and place in a bowl with the marinade, cover and ideally leave overnight; if not overnight, at least for a few hours.


Step two - Quick pickled kohlrabi

½ kohlrabi

¼ cup rice vinegar

¼ water

big pinch salt

½ tablespoon sugar – I used light agave


Peel and finely slice the kohlrabi, then slice again into thick matchsticks, place in a small non reactive bowl. Heat the rest of ingredient in a small pan, until the sugar and salt melt and the ingredients are combined. Pour over the kohlrabi, this will be ready within half hour but will also be great if you leave overnight, it lasts well and

makes a great additions to salads, avocado toast & plenty of other dishes so prepare extra and keep it in the fridge!


Step 3 - Furikake

4 tablespoon sesame seeds, toasted- I used black and white

1 teaspoon sea salt

1 tablespoon dried nori flakes

1 teaspoon dried wasabi powder


In a pestle and mortar grind your sesame with the salt, add the nori flakes and wasabi powder, mix well. – this isn’t spicy the wasabi just adds a nice flavour.


Step 4 - Crispy rice paper

Use rice paper sheets, the type you’d use for summer rolls, and break into large pieces. Heat cooking oil in a small frying pan, medium high heat. Once hot add the rice sheets carefully, they should sizzle immediately upon touching the oil, that’s how you know the oil is hot enough. The rice paper will cook very quickly so you’ll be taking them out of the pan almost immediately after putting them into cook. Drain on kitchen paper, and sprinkle with furikake while still hot.


Step 5 - Chili oil

Use shop-bought or if you want to make it yourself, try this recipe


Step 6 - put it all together


Poke bowls are typically served with short grain rice, so make your choice of rice colour and cook according to instructions.

Start the plate with rice, top with a large spoonful of beetroot, some pickles, avocado, sliced spring onion, a sprinkling of furikake, a drizzle of chili oil if you like and a piece of crispy rice paper.

For a lighter plate omit the rice – this would make a very nice starter, or with rice it's a great bowl of delicious food