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Poke Bowl
Ingredients for 4 people:
Marinate the fish:
Marinate the fish:
- 2 tbsp soy sauce
- ½ teriyaki sauce
- 2 tsp sesame oil
- 2 tsp black roasted sesame seeds
- 1 tsp ginger, finely grated
- 400 g salmon fillet (sushi quality), in cubes
- 350 g sushi rice
- 5 dl water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 125 g wakame lettuce
- 200 g cucumber, sliced
- 1 avocado, sliced
- 1 tin of mango, diced
- 200 g edamame
Preparation:
Marinate the fish
Mix the soy sauce and all the ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.
Rice
Rinse the rice in a sieve under cold running water until it runs clear, drain well. Place the rice and water in a pan, leave to stand for approx. 15 mins. Bring to the boil uncovered, reduce the heat, simmer until the water has evaporated to such an extent that small craters form in the rice. Cover and leave to soak for approx. 10 mins. over a very low heat, never remove the lid. Heat the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Transfer the rice to a wide bowl, drizzle with the warm liquid, fluff up with a fork, leave to cool.
Poké bowl
Spoon the rice into bowls. Top with wakame salad, cucumber, avocado, mango, edamame and salmon.
"E'ai kaua."
Marinate the fish
Mix the soy sauce and all the ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.
Rice
Rinse the rice in a sieve under cold running water until it runs clear, drain well. Place the rice and water in a pan, leave to stand for approx. 15 mins. Bring to the boil uncovered, reduce the heat, simmer until the water has evaporated to such an extent that small craters form in the rice. Cover and leave to soak for approx. 10 mins. over a very low heat, never remove the lid. Heat the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Transfer the rice to a wide bowl, drizzle with the warm liquid, fluff up with a fork, leave to cool.
Poké bowl
Spoon the rice into bowls. Top with wakame salad, cucumber, avocado, mango, edamame and salmon.
"E'ai kaua."
Product set carousel
Poke Bowl
Ingredients for 4 people:
Marinate the fish:
Marinate the fish:
- 2 tbsp soy sauce
- ½ teriyaki sauce
- 2 tsp sesame oil
- 2 tsp black roasted sesame seeds
- 1 tsp ginger, finely grated
- 400 g salmon fillet (sushi quality), in cubes
- 350 g sushi rice
- 5 dl water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 125 g wakame lettuce
- 200 g cucumber, sliced
- 1 avocado, sliced
- 1 tin of mango, diced
- 200 g edamame
Preparation:
Marinate the fish
Mix the soy sauce and all the ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.
Rice
Rinse the rice in a sieve under cold running water until it runs clear, drain well. Place the rice and water in a pan, leave to stand for approx. 15 mins. Bring to the boil uncovered, reduce the heat, simmer until the water has evaporated to such an extent that small craters form in the rice. Cover and leave to soak for approx. 10 mins. over a very low heat, never remove the lid. Heat the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Transfer the rice to a wide bowl, drizzle with the warm liquid, fluff up with a fork, leave to cool.
Poké bowl
Spoon the rice into bowls. Top with wakame salad, cucumber, avocado, mango, edamame and salmon.
"E'ai kaua."
Marinate the fish
Mix the soy sauce and all the ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.
Rice
Rinse the rice in a sieve under cold running water until it runs clear, drain well. Place the rice and water in a pan, leave to stand for approx. 15 mins. Bring to the boil uncovered, reduce the heat, simmer until the water has evaporated to such an extent that small craters form in the rice. Cover and leave to soak for approx. 10 mins. over a very low heat, never remove the lid. Heat the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Transfer the rice to a wide bowl, drizzle with the warm liquid, fluff up with a fork, leave to cool.
Poké bowl
Spoon the rice into bowls. Top with wakame salad, cucumber, avocado, mango, edamame and salmon.
"E'ai kaua."
Product set carousel