Preview

Salmon poke, spicy mayonnaise, edamame, wakame, tobiko, sesame, green onion whistles |

Gluten free, Salted, Vegetables and Fruits, Risotto, Pasta and Rice, Salmon and tuna

So tasty this hawaian poke bowl|

Note

You can use tuna or another fish instead of salmon !

Vous pouvez aussi le présneter sous forme de plat pour 4 pers.

Ingredients

Recipe for 12 Tapas

Poke

500 Ml

Jasmine or basmati rice

750 Ml

Water

60 Ml

Rice vinegar

100 Gr

Edamame (soybeans)

30 Gr

Wakame (seaweed)

1 Tbsp

Sesame seeds

400 Gr

Salmon filet

30 Unit(s)

Japanese pickled ginger

4 Tbsp

Fries scallions

1 Unit(s)

Green onion

2 Tbsp

Tobiko eggs

Mayonnaise

1 Unit(s)

Egg yolk

1 Tsp

Dijon mustard

1 Unit(s)

Lemon juice

1 Tsp

Sriracha sauce

Preparation time: 45 min

Prep

Cook the edamame in a large pot of boiling salted water for 4 minutes.

Slice the salmon in 2 to 3 mm slices thick.

Cisel the ginger and the green onion.
Rice

Cook the rice (jasmine) in a pot with a lid for 14 minutes.
Remove from heat and leave aside for 5 minutes.

Season when still warm with sugar, salt and rice vinegar.
Mayonnaise

Mix the egg yolk with mustard and leave aside for 5 minutes.
Mix non stop with a whisk slowly adding the oil.
Add the lemon juice and the sriracha sauce and season to taste with sea salt and white ground pepper.
Plating

In the bottom of your plate, put some rice with spicy mayo, add more rice.

Add 3 slices of salmon, ginger, edamame, wakame and more spicy mayo.

Garnish with green onion, sesame seeds and fried shallots.