This newly interpreted Hawaiian Poke Bowl will be a delicious dish for your lunch.

Place the rice and 400 ml cold water in a saucepan and bring to the boil. Simmer for 5 minutes, then remove from the heat, cover and leave to steam until done.

Place the coriander (keep some of the leaves for decoration), spinach, olive oil, salt, 50 ml water and KISSA Matcha FOCUS in a blender and pulse until well combined. Use a fork to fold the paste into the warm rice until it turns matcha-green.

Cut the green parts of the spring onions into pieces of 10 cm, then finely slice them into stripes of 2 mm. Soak in cold water for 5 minutes until the onions start to curl. Bring some water to the boil, add some salt and blanch the peas for 2 minutes, then place under cold water to stop the cooking process. Peel the cucumber and cut off strips with a vegetable peeler. Finely slice the radishes with a mandolin slicer, keep some of the leaves for decoration. Cut the tofu into dices and roll in KISSA Matcha FOCUS.

Transfer the rice to bowls and top with the peas. Form the cucumber slices into a fan or zigzag pattern and place on the rice. Add the tofu, radishes, sprouts, spring onions, coriander and radish leaves. Sprinkle with sesame seeds, dust with matcha and serve.