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NERGI®, avocado, pineapple poke bowls

This yummy vegetarian poke bowl version will delight you with a fresh touch of mini kiwis!
Prep Time 25 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4


  • 1 cup NERGI® (mini-kiwis)
  • 1/2 cup short-grain rice (sushi rice)
  • 1/3 cup soy sauce
  • 2 tsp maple syrup
  • 1/2 tbsp cane sugar
  • 1 cubed avocado
  • 1 pineapple
  • 1/2 cup cherry tomatoes
  • 1 tbsp sesame seeds
  • edible flowers for garnish
  • green onions for garnish


  • Cook the rice: this is your first step - use ½ cup of rice vinegar, 2 tbs of sugar and salt. Mix together in a small pot on medium heat, pour the mixture on rice and mix well. Let the rice cool down for a few minutes until it reaches room temperature.
    Cut the pineapple base: make your pineapple bowls by slicing it in half, scoop chunks out with a spoon. Chop the pineapple into smaller pieces to garnish if you want to top them.
    Prep the mix-ins: cut the NERGI® in half (you don't need to remove the skin), cut the avocados, cherry tomatoes.
    Create your bowl: add the rice base and top it with the NERGI®, avocados, tomatoes, green onions and edible flowers. Finish it by adding a splash of the soy sauce and maple syrup mix.
Keyword poke, poke bowl, vegetarian poke bowl