Danny Seo's Recipe for Breakfast Matcha Poke Bowl

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Playing Start Your Day with a Morning Matcha Poke Bowl

Breakfast Poke Bowl 


  • 1 cup jasmine rice
  • 3 cups unsweetened almond milk, divided
  • pinch sea salt
  • 1 tablespoon matcha
  • 3 tablespoons maple syrup
  • 2 cups strawberries, de-stemmed and cut into rounds
  • 2-inch piece ginger, juiced (approximately 1 tablespoon)
  • 2 teaspoons black sesame seeds


  1. Add rice, 2 ½ cups of the almond milk and pinch of salt to a small pot. Stir to combine and bring mixture to a simmer over medium heat.
  2. Reduce flame, cover pot and cook rice for 15 minutes, stirring occasionally.
  3. Blend or thoroughly whisk together the remaining ½ cup almond milk with the matcha and maple syrup, and fold into cooked rice. Rice can be served hot, at room temperature, or chilled.
  4. Peel and grate ginger on the large setting of a box grater and squeeze between hands or through cheesecloth to extract juice. Discard ginger pulp.
  5. Gently toss cut strawberries with ginger juice. Allow mixture to marinate for a few minutes.
  6. Toast sesame seeds by placing in a small pan and warming over low heat for 1 minute, or until seeds becoming fragrant.
  7. Place rice into bowls and top with ginger/ macerated strawberries/ and toasted black sesame seeds.

Recipe courtesy of Danny Seo.