Photo Credit: Laura D'Alessandro

Mango-Papaya Spinach Poké Bowl




10 min


30 min


1 cup sprouted short grain brown rice

1 ¾ cups water

Sea salt

½ cup rice wine vinegar

¼ cup mirin (rice wine)

1/4 cup hemp seeds

1/4 cup sesame seeds

¼ cup low-sodium soy sauce, tamari or coconut aminos, plus more for drizzling (optional)

2 mangoes—peeled, seeded and cubed

1 small papaya—peeled, seeded and cubed

4 cups baby spinach

1 small watermelon radish, trimmed and sliced

1/4 cup toasted pistachios, crushed (1 tbsp for each bowl, for garnish and added crunch)

Toasted wasabi nori sheets, for garnish


  1. Place rice and water in a medium saucepan. Add a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 30 minutes, or until all the liquid has absorbed (gently tilt pan to check). Remove from heat, fluff with a fork and fold in ¼ cup rice wine vinegar and the mirin. Toss with sesame and hemp seeds.

  2. In a medium bowl, mix remaining rice wine vinegar with soy sauce. Add in mangoes and papaya and stir.

  3. Fill each of 4 bowls with about ½ cup rice, a handful of baby spinach, and ¼ cup dressed fruit. Top with watermelon radish.

  4. Garnish with crushed pistachios and shredded nori sheets. Sprinkle with additional soy sauce, if desired.

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