Salmon poke bowl

Ingredients

Rice:

• 134 g short-grain rice
• Water (for rinsing off the starch)
• 240 ml water (for cooking)
• 2 cl rice vinegar
• 3 g salt (2 tsp)
• 14 g sugar (2 tbsp)

Marinated salmon:

• 150 g frozen salmon (1 fillet)
• 1 tbsp salted soy sauce
• 1 tbsp sesame oil
• 3 g ginger (1 piece about 3 cm long)
• 1 tsp lemon zest (optional)
• 1 tsp sesame seeds (optional)

Toppings:

• 70 g mango (1/2 mango)
• 2 radishes
• 70 g cucumber (1/4 cucumber)
• 30 g carrot (1/2 carrot)
• 40 g edamame (soybeans)
• 60 g avocado (1/2 avocado)
• 1 tsp lemon juice
• 1 tbsp sesame seeds

Materials

• bowl, pot, cutting board, knife

Preparation

• Wash the rice to remove the starch. Rinse the rice several times until the water runs clear.
• In a pot, combine the rice and cold water. Cover. When the water boils, reduce the heat and cook covered for 10 to 15 minutes. (When the rice has absorbed all the water, it's ready). Turn off the heat and let it rest covered for 10 minutes.
  
• Mix the vinegar, salt, and sugar. Incorporate the mixture into the rice. Mix gently. Finally, cool the rice on a cold plate or tray.
• Cut the thawed salmon into cubes. Mix it with soy sauce, sesame oil, crushed ginger, and if desired, lemon zest and sesame seeds. Cover and refrigerate for 30 minutes.
  
• For the toppings:
  Wash the vegetables. Peel the carrot and chop or grate it. Cut the radishes and cucumber into thin slices. Cut the avocado and mango into cubes. Pour some lemon juice over the avocado to prevent browning.
• Assembly:
  Place the seasoned rice at the bottom of a deep plate. Add the salmon marinade in the center, then arrange all the vegetables and fruits around: cucumbers, then carrots, then edamame, then radishes, then avocado, and finally mango to avoid having two green ingredients side by side.
  
• Sprinkle some sesame seeds on top, and there you have it, your poke bowl is ready!

Observations

The translated observations do not correspond to the original. Translate the original content, preserving its headings, HTML, and meaning:
What is a poke bowl made of?
A poke bowl is a dish of Hawaiian origin, consisting of a base of seasoned rice topped with marinated raw fish (often salmon or tuna), fresh vegetables such as cucumber, carrot, and avocado, fruits such as mango or pineapple, and toppings such as sesame seeds, fried onions, or cilantro. It is served cold, making for a balanced, colorful, and very fresh meal.

What is the base of a poke bowl?
A poke bowl is usually made with seasoned rice, similar to the rice used for sushi. You can also substitute quinoa, brown rice, or black rice to vary the flavors or adapt the dish to specific diets.

What kind of rice should you use for a poke bowl?
Sushi rice or short-grain rice is best suited to a homemade poke bowl. It should be rinsed thoroughly, cooked in water, and then seasoned with a mixture of rice vinegar, sugar, and salt. It is important to let it cool before serving to keep the dish fresh.

Why should you stop eating poke bowls?
Some nutritionists and sustainability experts have raised concerns about poke bowls because of the consumption of raw fish, which is often overfished or improperly stored, or because of the amount of plastic used in takeaway containers. It is therefore recommended to choose homemade poke bowls made with fresh, local, and sustainable ingredients, as in this recipe.

Can you replace the salmon in a poke bowl?
Yes, raw salmon can be replaced with tuna, shrimp, sea bream, or even marinated tofu for a vegetarian version. You can also use fish balls or falafel for variety.

What can you put in a poke bowl?
A poke bowl can contain all kinds of toppings, depending on your preferences:
– Vegetables: carrots, cucumbers, radishes, edamame, red cabbage, wakame seaweed
– Fruits: mango, pineapple, pomegranate
– Toppings: sesame seeds, roasted peanuts, fried onions, spring onions, cilantro, cashews...
The important thing is to combine colors, textures, and flavors for a balanced, tasty bowl.

What does “poke” mean?
In Hawaiian, “poke” means “to cut into pieces.” The term refers to how the raw fish is prepared: it is cut into small cubes before being seasoned and added to the bowl. This dish was traditionally served by Hawaiian fishermen with rice and condiments.

How do you store a poke bowl?
A homemade poke bowl is best eaten immediately after preparation, especially if it contains raw fish. If necessary, you can store it in an airtight container in the refrigerator for up to 24 hours. Freezing a poke bowl is not recommended because the fresh ingredients are delicate.

Attributes

Questions

Photos of members who cooked this recipe