POKE BOWL WITH BONNITA CHEDDAR CRISPS & SESAME CREAM CHEESE DRESSING
By Karen Els for Lactalis
Serves 4
What You’ ll Need
• 400g ostrich fillet, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups cooked sushi rice seasoned with rice vinegar
• 1 cucumber, thinly sliced and lightly pickled in rice vinegar & salt
• 1 cup edamame, cooked
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 6 spring radishes, thinly sliced
For the Bonnita Mature Cheddar Crisps
• 1 cup Bonnita Mature Cheddar, finely grated
For the sesame dressing
• 3 tablespoons Président Cream Cheese
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons water to thin
Let’ s Cook 1. For the cheddar crisps, preheat the oven to 180 ° C.
Spoon small mounds of Bonnita Mature Cheddar onto a lined baking tray, flatten slightly and bake for 8 – 10 minutes until golden and lacy. Cool completely, they will crisp as they cool. Break into shards.
2. Toss the ostrich slices with soy sauce and sesame oil. Sear in a very hot pan for 1 – 2 minutes per side, ostrich is best served medium-rare. Rest briefly, then slice.
3. Whisk all dressing ingredients together until smooth, adding water to reach a pourable consistency.
4. Divide sushi rice between bowls. Arrange ostrich, pickled cucumber, edamame, cabbage, avocado and radishes over the rice. Drizzle with dressing and top with Bonnita Mature Cheddar crisps just before serving.
82 | Spring 2026 • essentialflavours. co. za