Hawaiian octopus poke bowl
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Method
Drain the Marinated Red Fremantle Octopus over a strainer and set aside until needed.
Wash basmati under running cold water until the water runs clear. Drain well and transfer to a pot.
Add oil to the pot and roast the rice for 2-3 minutes over medium heat.
Add water to the rice (as per packet instructions) and cook until tender. If the rice will be eaten immediately, drain and spread out on a large tray to cool down faster.
Mix soy sauce, sesame oil, vinegar and sugar in a small pot. Bring to a boil, turn off the heat and allow to cool down.
Assemble your poke bowl by adding the rice, cucumber, radishes, edamame, mango, and marinated Fremantle Octopus.
Garnish with rice seasoning.
