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Korean Veggie Poke

Korean Veggie Poke

20 min
20 min
Prepared with:
Shredded Carrots


310 ml (1 1/4 cups) sushi rice

To taste, seasoned rice vinegar

10 ml (2 tsp) toasted sesame oil

1 cloves garlic, chopped

5 ml (1 tsp) ginger

15 ml (1 tbsp) soy sauce

30 ml (2 tbsp) rice vinegar

5 ml (1 tsp) hot pepper sauce

15 ml (1 tbsp) brown sugar

2 green onions, minced

1 can of 398 ml (14 oz) Del Monte mixed beans

1 liter (4 cups) minced iceberg lettuce

1 can of 398 ml (14 oz) Del Monte Shredded Carrots

1/2 English cucumber, diced

To taste, kimchi

45 ml (3 tbsp) coarsely chopped fresh coriander

To taste, mayonnaise


  1. Cook the sushi rice according to the packaging instructions.
  2. Season with vinegar and let cool.
  3. Meanwhile, in a bowl, combine the sesame oil, garlic, ginger, soy sauce, rice vinegar, hot pepper sauce, brown sugar and green onions. Stir to dissolve the brown sugar and add the legumes.
  4. In 4 bowls, divide the rice and garnished in sections alternating colors with lettuce, carrots, cucumber diced, kimchi and legumes.
  5. Sprinkle with fresh coriander and add mayonnaise.