Poke Bowl

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A non-traditional twist.

I loooove poke bowls! I know that what we call poke bowls is nothing like the Hawaiian authentic dish, but it is deliciously good nonetheless! I present to you a bowl with my favorite ingredients, the stars of which are salmon, avocados, mango and edamame 😋

Ingredients

Per bowl, you need:

• Half a cup of uncooked sushi rice
• 15mL rice vinegar (in general, 10% of the volume of the uncooked rice)
• Salt and sugar to taste
• 200g fresh salmon
• Your favorite toppings. I used baby spinach, cucumbers, radishes, mango, avocado, and edamame.

Procedure

1. Start by cooking the rice. First, make sure you wash the rice multiple times until the water runs clear. Then add the same volume of the rice in water. Cook using a rice cooker, or alternatively, bring to a boil on medium high heat, lower to the lowest heat, cover and let cook for 15 minutes, then turn off the heat and keep covered for 5 extra minutes before using.
2. Add the rice vinegar, salt and sugar to a saucepan and bring to heat so that they mix together. Add the vinegar mixture to the rice in splashes, mixing and separating the rice so that all grains get a coating. Bring down to about 35-40 degrees Celsius before using for the poke.
3. Cut the salmon into cubes and marinate it with some soy sauce (I used sweet soy sauce) and sesame seeds.
4. Now you can plate. Start by adding the rice, a nice circle of baby spinach leaves, another circle of cucumbers, radishes, mangoes and edamame, then add the salmon in the center.
5. Finish the plating with a beautiful avocado rose. To make the rose, peel half an avocado and cut it lengthwise into very thin slices. Press on both sides of the avocado to elongate the slices into a line. Finally, slowly rotate the line inwards to make a beautiful rose!
6. Add your favorite sauce and enjoy!