Latin-inspired Poke bowl

Preparation

Rinse the rice and cook in abundant water seasoned with salt over medium heat, according to the package instructions. Parboiled Venere rice of brand Gallo requires 18 minutes, but best to follow your package instructions. Turn off the heat, drain and return to the pan and cover with a lid. After 5-10 minutes, fluff with a fork and keep warm.

Meanwhile, bring 1l of water to boil with 25gr salt in a medium pan. Take pan off heat and add the shrimp, still of heat. Cover with a lid and leave covered for 5 minutes. Drain and leave to cool slightly, then toss with the Kikkoman poke sauce.

Snip off the tough ends of the asparagus. Chop in bite-sized pieces, leaving the tops longer, ~3-4 cm. Place into stovetop steamer. Steam over high heat, covered, 2-3 minutes. Rinse under cold tap water 1 minute and season lightly with salt. If you don’t have a steamer, use a colander inside a pot with a well-fitting lid. Replenish the water in the pot regularly.

Peel the onion and slice in very thin wedges (~0.5 cm). Bring sushi rice vinegar to boil in small pan and pour over the sliced onion. Leave to cool.

Peel mango and chop into small, bite-sized cubes. Chop the chili very finely and mix with mango.

Slice the radishes very thinly on a mandolin if you have one. Chop the mint leaves roughly.

Divide rice among 4 bowls. Divide equal amounts of all other prepared ingredients among bowls, on top of rice, clockwise: chopped mint, radishes, marinated shrimp with sauce, asparagus tops, marinated onions and chopped asparagus. Place mango-chilli mix in the middle. Drizzle with more Kikkoman poke sauce if desired and serve directly.