This summer poke bowl with mango, cucumber and avocado celebrates contrasts of textures and flavors: slightly tangy rice, sweet and juicy mango, creamy avocado and crunchy cucumber combine with cubes of marinated salmon for a filling yet fresh dish. Ideal for quick lunches or light dinners, the recipe is adaptable (tamari for the gluten-free version, tofu for the vegetarian one) and lends itself to partial preparations in advance.
Presented in bright tones and balanced in portions, it is a perfect summer proposal signed I Love Poke.
Ingredients
- 200 g sushi rice (or short-grain rice) (wash well until water is clear)
- 3 tablespoons rice vinegar (for seasoning the rice)
- 1 teaspoon sugar (to dissolve with vinegar)
- 1 pinch salt (to adjust to the rice)
- 250 g fresh sashimi salmon (or 250 g pressed tofu for vegetarian variant; use tamari for gluten-free)
- 1 medium mango (ripe but firm, cut into cubes)
- 1 large avocado (ripe but firm, sliced or cut into cubes)
- 1 medium English cucumber (cut into ribbons or cubes for crunchiness)
- 100 g shelled edamame (boiled or blanched)
- 2 tablespoons sesame seeds (toasted, mixed or black as preferred)
- 3 tablespoons soy sauce (or tamari for gluten-free version)
- 1 teaspoon sesame oil (for the dressing)
- 1 lime (juice, for marinating and dressing)
- 1 spoon spring onion (only the green part, finely chopped)
- 1 teaspoon fresh chopped chili (optional, for a spicy touch)
- 1 spoon mayonnaise (optional, for a creamy sauce (mix with sriracha if desired))
Preparation
-
1
Rinse the rice until the water is clear, then cook it with boiling water following the proportions indicated on the package.
Durata indicativa: 20 min
Tip: Let the rice rest covered for 10 minutes after cooking for a firmer texture.
-
2
Lightly heat the rice vinegar with sugar and a pinch of salt until dissolved, then mix it with the cooked rice and stir with a wooden spatula.
Durata indicativa: 3 min
Tip: Spread the rice on a baking sheet to cool it more quickly and evenly.
-
3
Cut the salmon into cubes and marinate with 1 tablespoon of soy sauce, sesame oil, lime juice, and chili for 8–10 minutes.
Durata indicativa: 10 min
Tip: Use quality sashimi salmon and marinate only as long as necessary to avoid 'cooking' it too much.
-
4
Prepare mango, avocado, and cucumber: cut into cubes or regular slices for a nice aesthetic effect in the bowl.
Durata indicativa: 8 min
Tip: Spray a little lime juice on the avocado to slow down oxidation.
-
5
Cook the edamame (if frozen) for 3–4 minutes in boiling water, drain and lightly salt.
Durata indicativa: 5 min
Tip: Shell the edamame just before assembling to keep them warm and firm.
-
6
Prepare the quick sauce: mix the mayonnaise with a splash of lime juice and, if desired, a bit of sriracha or soy sauce to balance.
Durata indicativa: 2 min
Tip: Adjust the consistency with water or more lime if the sauce is too thick.
-
7
Assemble the poke bowls: divide the rice into the bowls, arrange the salmon, mango, avocado, cucumber, and edamame in a fan shape; finish with sesame seeds and spring onion.
Durata indicativa: 5 min
Tip: Place the ingredients in separate areas for a typical poke appearance, then mix before eating.
-
8
Add the sauce in a stream over the bowl and serve immediately, accompanied by extra lime and pickled ginger if desired.
Durata indicativa: 1 min
Tip: Serve immediately to maintain the distinct textures and freshness of the mango.
Notes and Tips
Let the rice rest covered for 10 minutes after cooking for a firmer texture.
Spread the rice on a baking sheet to cool it more quickly and evenly.
Use quality sashimi salmon and marinate only as long as necessary to avoid 'cooking' it too much.
Spray a little lime juice on the avocado to slow down oxidation.
Shell the edamame just before assembling to keep them warm and firm.
Adjust the consistency with water or more lime if the sauce is too thick.
Place the ingredients in separate areas for a typical poke appearance, then mix before eating.
Serve immediately to maintain the distinct textures and freshness of the mango.
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