After the tartar and sushi craze, poke bowls are quickly gaining popularity. You can find some almost anywhere! Many variations of the basic recipe are now available in most trendy restaurants of the American West Coast.
This popular dish in Hawaii, where fishing is part of day-to-day life, is fresh, tasty, and filling. For the perfect food and wine pairing, serve white wine or sake with this salmon and tuna poke bowl. If you have smoked salmon leftovers, use them to make a smoked salmon log!
Jasmine rice, cooked
Rice vinegar (seasoned or not)
Toasted sesame seeds
Toasted sesame oil
Fresh ginger, grated
Raw tuna, diced
Raw salmon, diced
Cucumber, finely sliced
Chives, finely chopped
Mix the rice with the rice vinegar, sesame seeds, and edamames. Split into 2 bowls. Set aside.
Mix together all the marinade ingredients except the fishes. Then, add the tuna and salmon. Gently mix using a spatula. Refrigerate for at least 30 minutes.
When ready to serve, add half the fish cubes on the rice base of each poke bowl. Garnish with cucumber slices, fish eggs, and chives.
Fishes must be as fresh as possible. Ask your fishmonger to help you make the best choice.
Deep-frozen fishes are excellent choices of protein to add to your meals. Caution! Do not confuse freezing with deep-freezing. Freezing slowly decreases the temperature of food, while deep-freezing is an industrial process. In fact, this technique used for food quickly brings down the temperature. The organoleptic quality of deep-frozen product is less impaired when thawed than that of frozen product. It is therefore perfect for raw fish, which can then be used in a poke bowl or tartar.
For one serving
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