Poke bowls are native to Hawaii and come in endless ways. Usually made with raw fish, fruit, vegetables, and mixed nuts. This dish has infinite variations, and although the original is served with fresh fish, vegan and vegetarian versions are easily found.
Traditionally the bowl is composed of adding the vegetables, fruit and fish on top of the rice, hidden by the other ingredients. The harmony of colours and fresh ingredients make this dish a beautiful and delicious option for lunch.
Makes two bowls, preparation time 20 minutes, cooking time 30 minutes:
- 2 fresh salmon fillets
- Mixed seeds (linseed, sesame, sunflower, pumpkin, etc.)
- Soy sauce
- 150g short-grain rice (arborio, carnaroli or sushi)
- 200g of samphire
- 150g fresh snow peas
- 200g edamame (fresh soybeans)
1 – Arrange the salmon fillets in an oven tray, add soy sauce and cover with the seed mix. Bake for about 10-15 minutes at 180 ° C. Cooking times will depend on your preferences. For a well-done salmon, leave it in the oven for at least 15 minutes.
2 – Place the rice in a large pot, add boiling water – double the rice volume. Bring to a boil and cook for about 15 minutes. When cooked, cover the rice and let it rest for another 10 minutes.
3 – Blanch the samphire and fresh soybeans in boiling water. Then remove the soybeans from the pod.
4 – Then cook the snow peas and make up the Poke Bowl, with the rice at the bottom. Then arrange the other ingredients. Serve with soy sauce and lime.
– Cooking the rice over high heat and then letting it rest for a few minutes covered will allow you to have perfectly cooked rice, which is not sticky and not overcooked.
– To keep the vegetables vivid and fresh, blanch them quickly in boiling water and cool them in ice.