Poke Bowl

Poke Bowl

Fresh, healthy and mouthwatering: the poke bowl comes from Hawaii and is the perfect gourmet fusion of Japan with the west coast of the United States. try also this wild and levistic garlic cream recipe too.

Ingredients

Main course For 4 people

300 g of sushi rice

4.5 dl of water

4 tablespoons of rice vinegar

1 teaspoon of salt

25 g of sugar

6 tablespoons of mirin (Japanese rice wine)

6 tablespoons of soy sauce

2 tablespoons of sesame oil

600 g of tuna for sashimi (to be eaten raw)

3 tablespoons of toasted sesame seeds

500 g of frozen edamame in the pod

½ cucumber

1 carrot

2 spring onions

50 g of baby spinach

3 tablespoons of pickled ginger

Freind's kitchen recipes, savoury vegetable cake recipe.

How to proceed

Preparation: approx. 40 minutes

Rinse the rice. Pour the rice into a colander and rinse it with cold water, until the water becomes clear. Put the rice and water in a saucepan and bring to a boil, then lower the heat, put the lid on and let the rice cook gently for approx. 4 minutes. Turn off the heat and let the covered rice cook over the heat for 15 minutes.

Cool the rice. Meanwhile, heat the rice vinegar and dissolve the salt and sugar in it. Transfer the rice to a large bowl and sprinkle it with the rice vinegar. Shell it and fan it so that it cools quickly and evaporates the moisture.

Cut the tuna. Mix the mirin with the soy sauce and sesame oil. Cut the tuna into cubes, cutting diagonally to the direction of the fibers, and mix the cubes with a third of the sauce and a little sesame seeds. Cover and leave to marinate in the fridge.

Shell the edamame. Boil the edamame in salted water for approx. 5 minutes. Drain and pass them under cold water. Shell the edamame and add a little salt.

Cut the vegetables. Halve the cucumber lengthwise and remove the seeds. Peel the carrot. Cut the cucumber and carrot into sticks. Cut the spring onions into rings.

Serve. Distribute the rice first in the bowls, then the tuna cubes, the stick vegetables, the edamame, the spring onion rings, the spinach leaves. Garnish with the pickled ginger and drizzle with a little of the remaining sauce. Sprinkle with the leftover sesame seeds and serve. Serve the remaining sauce in bowls. You may be interested to read chocolate cake without flour recipe/ lentil cappuccino.

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