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29 Aug

Posted at 18:32h in
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poke bowl

Poke Chicken Teriyaki Bowl with Fresh Vegetables and Sesame Seeds

The Poke Chicken Teriyaki Bowl is a delicious and satisfying variation of the traditional poke, perfect for those who prefer a protein source other than fish. In this version, chicken is marinated in a sweet and flavourful teriyaki sauce, then grilled to perfection and served with an assortment of fresh vegetables, all on a bed of soft rice. The finishing touch of toasted sesame seeds adds a crunchy note and a light nutty aroma, completing a dish that is both nutritious and full of flavour.
4.41 from 5 votes
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Prep Time 1 hour

Ingredients
  

  • 200 g chicken breast cut into strips
  • 150 g of white rice or sushi rice
  • 50 g of grated carrots
  • 50 g of shelled edamame
  • 1 medium cucumber thinly sliced
  • 1 ripe avocado sliced
  • 1 sliced spring onion
  • 1 tablespoon of toasted sesame seeds
  • 1 tablespoon of nori seaweed cut into strips
  • 1 tablespoon of chopped fresh coriander optional
  • For Marinating Chicken
  • 3 tablespoons of soy sauce
  • 2 tablespoons of mirin Japanese sweet wine
  • 1 tablespoon of brown sugar
  • 1 tablespoon of toasted sesame oil
  • 1 teaspoon of freshly grated ginger
  • 1 clove of garlic, finely chopped
  • For the Teriyaki Sauce
  • 3 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 1 tablespoon of brown sugar
  • 1 tablespoon of toasted sesame oil
  • 1 teaspoon of corn starch dissolved in a little water

Instructions
 

  • Rice Preparation
  • Start by preparing the rice. Rinse 150 g white rice under cold water until the water becomes clear. Cook the rice in a pot with twice its volume in water. Bring to the boil, then lower the heat, cover and cook for about 15-18 minutes, or until the rice is tender and the water is completely absorbed. Once cooked, let the rice rest covered for 10 minutes before transferring it to a bowl and letting it cool.
  • Marinating Chicken
  • While the rice is cooking, prepare the marinade for the chicken. In a bowl, mix 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, 1 tablespoon sesame oil, grated ginger and minced garlic. Add the chicken breast strips to the marinade and mix well to coat each piece. Cover the bowl and leave to marinate in the fridge for at least 30 minutes, or up to an hour for a stronger flavour.
  • Preparing Teriyaki Sauce
  • To prepare the teriyaki sauce, combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar and 1 tablespoon sesame oil in a small saucepan. Heat the mixture over medium heat, stirring until the sugar has completely dissolved. Then add the cornstarch dissolved in water and continue stirring until the sauce thickens slightly. Remove from the heat and allow to cool.
  • Cooking Chicken
  • Heat a non-stick frying pan over medium-high heat. Drain the chicken from the marinade and cook it in the hot frying pan for 5-7 minutes, turning the chicken strips halfway through cooking, until well cooked and golden brown. Once cooked, remove from the heat and set aside.
  • Preparing Vegetables
  • While the chicken is cooking, prepare the vegetables. Grate the carrots, slice the cucumber and avocado, slice the spring onion into rounds and thaw the edamame if it is frozen. These fresh ingredients will give your poke bowl a variety of textures and colours that combine harmoniously.
  • Assembling the Poke Bowl
  • Once all the ingredients are ready, assemble the poke bowl. Spread the cooked and cooled rice in the bottom of a large bowl. On top of the rice, arrange the teriyaki chicken, grated carrots, cucumber, avocado, edamame and spring onion. Arrange each ingredient in separate sections for a visually appealing result.
  • Gasket and Service
  • To garnish, sprinkle the poke bowl with toasted sesame seeds, nori seaweed strips and fresh coriander, if you like. Finally, drizzle with the prepared teriyaki sauce. Serve immediately to enjoy the freshness and variety of flavours of this dish.

Notes

The Poke Teriyaki Chicken Bowl with Fresh Vegetables and Sesame Seeds is a balanced and tasty dish that combines the rich, sweet flavour of teriyaki chicken with the crunch of fresh vegetables. It is an ideal option for a light but hearty meal, perfect for those looking for a dinner that is easy to prepare but does not sacrifice taste and presentation.
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29 Aug

Posted at 18:30h in
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pineapple shrimp poke bowl recipe1

Poke Prawn and Pineapple Bowl with Jasmine Rice and Teriyaki Sauce

The Poke Shrimp and Pineapple Bowl is a'tropical flavour explosion that brings an exotic and refreshing twist to the classic poke. Combining the juicy sweetness of pineapple with the delicacy of prawns, this variation is perfect for those looking for a light dish full of character. The jasmine rice, known for its floral aroma, serves as an ideal base to enhance the combination of fruit and shellfish, while the teriyaki sauce adds an irresistible sweet-savoury note. A perfect dish for a summer lunch or a light gourmet dinner.
4.60 from 5 votes
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Prep Time 1 hour
Stile di Cucina Exotic, Fusion

Ingredients
  

  • 200 g of fresh prawns already cleaned and shelled
  • 150 g jasmine rice
  • 100 g diced fresh pineapple
  • 1 ripe avocado
  • 50 g of grated carrots
  • 1 medium cucumber thinly sliced
  • 1 sliced spring onion
  • 1 tablespoon of toasted sesame seeds
  • 1 tablespoon of nori seaweed cut into strips
  • 1 tablespoon of chopped fresh coriander optional
  • For Marinatura dei Gamberi
  • 2 tablespoons of soy sauce
  • 1 tablespoon of toasted sesame oil
  • 1 teaspoon of freshly grated ginger
  • 1 clove of garlic, finely chopped
  • Juice of half a lime
  • 1 teaspoon of honey
  • For the Teriyaki Sauce
  • 3 tablespoons of soy sauce
  • 2 tablespoons of mirin Japanese sweet wine
  • 1 tablespoon of brown sugar
  • 1 tablespoon of toasted sesame oil
  • 1 teaspoon of corn starch dissolved in a little water

Instructions
 

  • Preparing Jasmine Rice
  • Start by preparing the jasmine rice. Rinse 150 g of jasmine rice under cold water until the water becomes clear. Cook the rice in a pot with twice its volume in water. Bring to the boil, then lower the heat, cover and cook for about 15 minutes, or until the rice is tender and the water is completely absorbed. Once cooked, let the rice rest covered for 10 minutes before transferring it to a bowl and letting it cool.
  • Marinating Prawns
  • While the rice is cooking, marinate the prawns. In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, grated ginger, minced garlic, lime juice and honey. Add the already cleaned and shelled prawns to the marinade and stir gently to ensure they are well covered. Cover the bowl and leave to marinate in the fridge for at least 15 minutes.
  • Preparing Teriyaki Sauce
  • To prepare the teriyaki sauce, combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar and 1 tablespoon sesame oil in a small saucepan. Heat the mixture over medium heat, stirring until the sugar has completely dissolved. Then add the cornstarch dissolved in water and continue stirring until the sauce thickens slightly. Remove from the heat and allow to cool.
  • Preparing Ingredients and Cooking Prawns
  • While the sauce is cooling, prepare the vegetables and pineapple. Cut the pineapple into cubes, slice the avocado and cucumber, grate the carrots and slice the spring onion into rounds.
  • Heat a non-stick frying pan over medium-high heat. Drain the prawns from the marinade and cook them for 2-3 minutes on each side, until pink and cooked through. Once ready, remove from the heat and set aside.
  • Assembling the Poke Bowl
  • Now that all the ingredients are ready, you can assemble the poke bowl. Spread the jasmine rice in the bottom of a large bowl. Arrange the cooked prawns, pineapple cubes, avocado, grated carrots, cucumber and spring onion on top of the rice. Arrange the ingredients in separate sections for a visually appealing result.
  • Gasket and Service
  • To garnish, sprinkle the poke bowl with toasted sesame seeds, nori seaweed strips and fresh coriander, if you like. Finally, drizzle with the prepared teriyaki sauce. Serve immediately to savour the freshness and variety of flavours of this dish.

Notes

The Poke Prawn and Pineapple Bowl with Jasmine Rice and Teriyaki Sauce is a perfect combination of sweet and savoury flavours, with a touch of tropical freshness that makes this dish an ideal option for a light and satisfying meal. The sweetness of the pineapple and the teriyaki sauce perfectly balance the delicacy of the prawns, creating a culinary experience that will transport you to tropical paradises.
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29 Aug

Posted at 18:26h in
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poke bowl hawaii

Poke Vegan Bowl with Tofu, Avocado and Spicy Soy Sauce

The Vegan Poke Bowl is a tasty and nutritious alternative to the traditional fish poke, perfect for those who follow a vegan diet or simply want a light and tasty meal. In this version, tofu, marinated in a spicy soy sauce, is the main protagonist, accompanied by the creaminess of avocado and the crunchiness of fresh vegetables. A dish that combines health and taste in a'single bowl, satisfying the most demanding palates with simple but characterful ingredients.
4.20 from 5 votes
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Ingredients
  

  • 200 g of solid tofu preferably organic
  • 1 ripe avocado
  • 150 g of brown rice or sushi rice
  • 50 g of grated carrots
  • 50 g of shelled edamame
  • 1 medium cucumber thinly sliced
  • 1 sliced spring onion
  • 1 tablespoon of toasted sesame seeds
  • 1 tablespoon of nori seaweed cut into strips
  • 1 tablespoon of soya bean sprouts optional
  • For Marinating Tofu
  • 2 tablespoons of soy sauce
  • 1 tablespoon of toasted sesame oil
  • 1 teaspoon of maple syrup or honey if not strictly vegan
  • 1 teaspoon of freshly grated ginger
  • 1 clove of garlic, finely chopped
  • Juice of half a lime
  • 1 teaspoon of sriracha optional, for a spicy touch
  • For the Spicy Soy Sauce
  • 2 tablespoons of soy sauce
  • 1 teaspoon of sriracha
  • 1 teaspoon of toasted sesame oil
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of maple syrup

Instructions
 

  • Tofu preparation
  • Start by draining and pressing the tofu to remove excess liquid. Once pressed, cut it into cubes of about 1.5 cm per side. In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon maple syrup, grated ginger, minced garlic, lime juice and sriracha. Add the tofu cubes to the marinade and stir gently to coat each piece. Cover the bowl and leave to marinate in the fridge for at least 20-30 minutes, so that the tofu absorbs all the flavours.
  • Rice Preparation
  • While the tofu is marinating, prepare the rice. Rinse 150 g brown rice under cold water until the water becomes clear. Cook the rice in a pot with twice its volume in lightly salted water. Bring to the boil, then lower the heat, cover and cook for about 35-40 minutes, or until the rice is tender and the water is completely absorbed. Once cooked, let the rice cool.
  • Preparing Vegetables
  • While the rice cooks and the tofu marinates, prepare the vegetables. Grate the carrots, slice the cucumber and spring onion, and thaw the edamame if they are frozen. These ingredients will not only add colour to your poke bowl, but also contribute a variety of textures and flavours.
  • Preparing Spicy Soy Sauce
  • In a small bowl, prepare the hot soy sauce by mixing 2 tablespoons soy sauce, 1 teaspoon sriracha, 1 teaspoon sesame oil, 1 teaspoon rice vinegar and 1 teaspoon maple syrup. Mix well until a smooth sauce is obtained. This sauce will add a spicy and flavourful touch to the poke bowl, enhancing the taste of the tofu and vegetables.
  • Assembling the Poke Bowl
  • Once all the ingredients are ready, assemble the poke bowl. Spread the cooked and cooled rice in the bottom of a large bowl. On top of the rice, arrange the marinated tofu, sliced avocado, grated carrots, cucumber, edamame and spring onion. Arrange the ingredients in separate sections to create an inviting visual effect.
  • Gasket and Service
  • Garnish the poke bowl with toasted sesame seeds, nori seaweed strips and soybean sprouts, if desired. Pour spicy soy sauce on top to complete the dish. Serve immediately to make the most of the freshness and flavour of the ingredients.

Notes

The Poke Vegan Bowl with Tofu, Avocado and Spicy Soy Sauce is a dish that combines simple yet powerful ingredients, creating an explosion of flavours in every bite. It is perfect for those looking for a light, nutritious and flavourful meal. Prepare it as lunch or dinner, and be won over by this protein- and fibre-rich vegan delight.
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29 Aug

Posted at 12:29h in
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recipe poke bowl avocado vegetable

Poke Salmon and Avocado Bowl with Brown Rice and Crispy Vegetables

The Poke Bowl, a dish with roots in Hawaiian tradition, has become a global phenomenon in recent years due to its freshness, versatility and nutritional value. Originally created as a simple meal for Hawaiian fishermen, poke (which means 'cut up' in Hawaiian) consisted of freshly caught raw fish, diced and seasoned with local ingredients. Over time, this dish crossed the Pacific Ocean, embracing Asian and Western influences, until it became a gourmet dish that can be found in kitchens around the world.
4.50 from 6 votes
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Prep Time 1 hour
Course dinner, lunch
Stile di Cucina Fusion

Ingredients
  

  • 200 g of fresh salmon preferably shot down for safety
  • 1 ripe avocado
  • 150 g of brown rice
  • 50 g finely chopped red cabbage
  • 50 g of grated carrots
  • 50 g of edamame shelled soya beans
  • 1 medium cucumber thinly sliced
  • 1 sliced spring onion
  • 1 tablespoon of toasted sesame seeds
  • 1 tablespoon of nori seaweed cut into strips
  • For Marinating Salmon
  • 2 tablespoons of soy sauce
  • 1 tablespoon of toasted sesame oil
  • 1 teaspoon of brown sugar
  • 1 teaspoon of freshly grated ginger
  • 1 clove of garlic, finely chopped
  • Juice of half a lime
  • 1 teaspoon of sriracha optional, for a spicy touch
  • For the Rice Seasoning
  • 2 tablespoons of rice vinegar
  • 1 teaspoon of sugar
  • 1 pinch of salt

Instructions
 

  • Preparing Whole Wheat Rice
  • Start by preparing the brown rice. Rinse 150 g of rice thoroughly under cold water to remove excess starch. Cook the rice in a pot with twice its volume in lightly salted water. Bring to the boil, then lower the heat, cover and cook for about 35-40 minutes, or until the rice is tender and the water is completely absorbed.
  • Once cooked, transfer the rice to a bowl and let it cool down. Mix the rice with 2 tablespoons of rice vinegar, 1 teaspoon of sugar and a pinch of salt. This seasoning will give the rice a slightly sweet and sour flavour, perfect to balance the other ingredients of the poke bowl.
  • Marinating Salmon
  • While the rice is cooking, marinate the salmon. Cut the fresh salmon into cubes of about 1.5 cm and place them in a bowl. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon brown sugar, grated ginger, minced garlic, lime juice and sriracha (if you want a spicy note). Pour the marinade over the salmon and stir gently to ensure each piece is well coated. Cover the bowl and leave to marinate in the fridge for at least 15-20 minutes.
  • Preparing Vegetables
  • While the salmon is marinating and the rice is cooling, prepare the vegetables. Cut the red cabbage into thin strips, grate the carrots, slice the cucumber and spring onion. Thaw the edamame if they are frozen. These vegetables will add not only colour to your poke bowl, but also a variety of textures that will make every bite a unique experience.
  • Assembling the Poke Bowl
  • Once all the ingredients are ready, it is time to assemble the poke bowl. Start by spreading the brown rice in the bottom of a large bowl. Arrange the prepared vegetables: red cabbage, carrots, cucumber, edamame and spring onion on top of the rice, arranging them in separate sections to create an eye-catching visual effect. In the centre, add the marinated salmon cubes.
  • Gasket and Service
  • To complete the dish, garnish the poke bowl with avocado slices, toasted sesame seeds and nori seaweed strips. If you wish, you can add an extra drizzle of soy sauce or sriracha to intensify the flavours. The contrast between the soft salmon, creamy avocado, tasty brown rice and crunchy vegetables will make every bite a delight.

Notes

The Poke Salmon and Avocado Bowl with Brown Rice and Crispy Vegetables is a complete, balanced and richly flavoured dish, ideal for those who want a healthy meal without sacrificing taste. Perfect to be prepared in advance, it can be enjoyed as a quick lunch or light dinner. Try it and be won over by the freshness and goodness of this Hawaiian delicacy.
Keyword salmon poke bowl, avocado poke bowl, brown rice, crispy vegetables
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