Meatball and pickled vegetable poke bowl

Ingredients

Meatball

• 1 lb 454 g Quebec ground pork
• ⅓ cup 80 ml panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp. 15 ml fresh ginger, minced
• 1 tbsp. 15 ml canola oil

Picked vegetable

• 3 tbsp. 45 ml rice vinegar
• 2 tbsp. 30 ml maple syrup
• 1 tbsp. 15 ml toasted sesame oil
• 1½ cups 375 ml vegetables of your choice (red or green cabbage, thinly sliced, shelled edamame, blanched, couloured radishes, thinly sliced, Chinese green radishes, thinly sliced, Lebanese cucumbers, thinly sliced, small coloured beets, thinly sliced or carrots, thinly sliced

Poke bowl

• 4 cups 1 L cooked sushi rice (Calrose), hot
• Green onions, sliced, to taste
• Crumbled nori seaweed sheet (for sushi)
• Fresh herbs to taste (cilantro, mint, Thai basil)
• Spicy mayonnaise, to taste

Optional, for more flavors, serve with maple syrup poke sauce

• 3 tbsp. 45 ml miso paste
• 2 tbsp. 30 ml hoisin sauce
• 2 tbsp. 30 ml maple syrup
• 1 tbsp. 15 ml rice vinegar
• Sesame seeds to taste