Poké Bowl with Crunchy Grasshoppers

A new sushi experience with much more crunch. 

We love the poké trend! It is a great way to take all your favourite vegetables, some good base (rice, quinoa, bulgur) and make a delicious meal.

We prefer it with some nicely roasted grasshoppers as it adds crunch, great nutrients and a rich taste of umami. We have used grasshoppers this time, but feel free to use the bug of your liking (and which is available where you live). 

It's fairly simple to make as well. Chop up all your favourite vegetables, mix together in a colourful bowl and drizzle your favourite sauce on top. 

Ingredients for 4 servings
  • 4 dl cooked rice
  • 2 avocados
  • 2 sweet potatoes
  • 1 beetroot
  • 1 cucumber
  • 2-3 spring onions
  • 1 tsp chili flakes
  • Salt and pepper
  • 100 g grasshoppers (in Denmark they can usually be purchased in Irma, Axelborg)
  • 1 tsp smoked paprika
  • Salt and pepper
  • Oil
  • Sesame seeds
  • Wakame seaweed
  • Teriyaki sauce or soya glace
  • Pickled red onions - see recipe below


Start cooking the rice as directed on the package. Leave it to rest and cool for 5-10 min.

Set oven to 200 degrees. Rinse and peel the sweet potatoes and cut into small cubes. Add olive oil, salt and pepper and chili flakes and roast in the oven for 20 minutes (until baked through)

Put the grasshoppers on a baking sheet and add some olive oil and smoked paprika. Roast in the oven alongside the potatoes for 10 minutes. 

Rinse the beetroot and grate coarsely on a grater. Cut the spring onions, cucumber, and avocados in thin slices or cubes. In the bowls place the cooked rice as base and drizzle some sauce over and stir. Top the bowls with the vegetables, seaweed, pickled onions and grasshoppers. Drizzle some more sauce over and sprinkle some sesame seeds on top.

Serve straight away so it keeps its freshness and crunchiness

Pickled onions
  • 2 red onions
  • 1 dl vinegar
  • 0.5 dl sugar
  • 2 bay leaves and some black peppercorns (optional)

Thinly slice the red onion and put in a sterilized jar.

Heat up the vinegar and sugar in a pot and cook until the sugar has dissolved. Bring to a boil and then turn off and pour the liquid over the sliced onions.

Let them soak for a couple of hours and then they are ready to be drained and used. These can easily be made days in advance. They get better after soaking for some days.

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