Poké Bowl
The Poké Bowl started as sustenance for fishermen in Hawaii but is now an indispensable part of many cookbooks. This is the ultimate healthy treat that you can undoubtedly categorize as comfort food—ideal for the days after a night out when you still want to get your daily dose of vitamins. 'Poké' refers to 'slicing' or 'cutting into pieces,' which is pretty much the only requirement.
Preparation Method:
- Start by cutting the salmon into 1 cm cubes and place them in a bowl.
- Add mayonnaise, soy sauce, sriracha, and a pinch of pepper to the salmon. Mix everything well and place the bowl in the refrigerator to marinate.
- Cook the sushi rice according to the instructions on the packaging. Once the rice is cooked, mix in the rice vinegar and let the rice cool to room temperature. This might take some time – refer to the packaging for exact preparation instructions.
- Slice the cucumber lengthwise and then into thin slices.
- Peel the mango and cut it into small cubes.
- Cut the spring onion into thin rings.
- Peel the carrot and cut it into julienne (matchstick-sized) strips.
- Slice the chili peppers into thin slices, including the seeds if you like it spicy.
- Scoop a portion of sushi rice into a deep bowl or plate and lightly press it down.
- Arrange the marinated salmon in the middle on top of the rice.
- Place the cucumber, mango, and carrot neatly around the salmon.
- Garnish the poke bowl with the sliced chili peppers.
- Optionally, sprinkle black sesame seeds over the bowl.
- Serve the poke bowl with extra soy sauce on the side
Ingredients:
- 400 grams sushi rice
- 1 bottle of rice vinegar
- 1 cucumber
- 1 mango
- 400 grams skinless salmon fillet
- 2 tablespoons soy sauce
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 spring onions
- 200 grams edamame beans
- 1 carrot
- 2 chili peppers
- 2 tablespoons black sesame seeds (optional for garnish)
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