Octopus poke with basmati rice, edamame and ginger

Ingredients

For 1 serving

• Basmati rice70 g
• Octopus150 g
• Edamame60 g
• Cucumber80 g
• Carrots40 g
• Soy sauce10 ml
• Sesame oil8 g
• Ginger4 g
• Spring onions1

Contains: gluten, shellfish, soy, sesame,

Method

1. Rinse the basmati rice, add it to a pan of boiling water and cook over medium heat for 12 minutes, until tender; drain and spread it on a plate to cool slightly.
2. Meanwhile bring a small pan of water to the boil and cook the edamame for 4 minutes, until tender but firm; drain and run them under cold water.
3. Cut the ready-boiled octopus into rounds about 1 cm thick. Peel and grate the ginger and mix it with the soy sauce and sesame oil; dress the octopus with half of this dressing.
4. Wash the cucumber and slice it thinly, peel the carrot and cut it into julienne, trim the spring onion and slice it into rings.
5. Assemble the bowl with the rice, octopus, edamame and vegetables, and pour over the remaining dressing.