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29 Aug Poke Salmon and Avocado Bowl with Brown Rice and Crispy Vegetables
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.
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.
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