Poke bowl
There's nothing like the delicate flavours and colourful decoration of this Hawaiian-inspired dish to whisk you away to far-off lands!
Poke bowl
Main Preparation 30 minutes
Service 4 people
Difficulty 5/10
Ingredients
- 135g short-grain rice
- 2cl rice vinegar
- 2 tsp salt
- 14g sugar
- 150g salmon
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 3g crushed ginger
- 1 tsp lemon zest
- 1 carrot
- 1 red onion
- 4 radishes
- 2 sheets dried seaweed
Preparation
- Wash the rice to remove the starch in the grains. Rinse several times, until the water runs clear.
- Bring 25cl of water to the boil. Pour in the rice, cover and cook on a low heat for 10-15 mins. Remove from the heat and leave to stand for another 10 mins.
- Mix the vinegar, salt and sugar in a salad bowl. Add the mixture to the rice and fold in gently. Leave the rice to cool on a baking tray.
- While it is cooling, cut the salmon into cubes and mix with the soy sauce, sesame oil, crushed ginger and lemon zest. Cover with cling-film and leave in the fridge for 30 mins.
- Prepare the vegetables: wash and peel them, cut them into thin slices and set aside.
- For the presentation, put the rice into a bowl, add the salmon in the centre and place the vegetables – carrot, radish, red onion – in small heaps around it.
Decorate with the dried seaweed and your poke bowl is ready!
The Chef's twist
Add colour and make your poke bowl even more tempting by replacing the short-grain rice with Camargue black rice.