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Poke bowls drizzled with orange and ginger vinaigrette
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Poke bowls drizzled with orange and ginger vinaigrette
Poke bowl is described as a deconstructed sushi. Directly from Hawaii, it consists mainly of rice, raw fish, vegetables and unprocessed fresh fruit. The preferred fish for its preparation are bluefin tuna or salmon. Prepared with a base of rice or quinoa, topped with fresh fruit; strawberries, blueberries, mango combined with avocado and cucumber. Enhanced with an orange-ginger vinaigrette, the bowl is garnished with fresh mint and cilantro leaves, crispy tempura and toasted sesame seeds, a blend from heaven!
Poke bowls drizzled with orange and ginger vinaigrette
| Prep time: 10 minutes |
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| Cooking time: No cooking required |
| Servings or yield: 2 |
| Difficulty level: Easy |
| Base |
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| 2 cups (1 cup per serving) of cooked and chilled quinoa or rice of your choice |
| Fish |
| 250 g sushi quality salmon or tuna (125 g per serving) |
| Toppings |
| ½ sliced cucumber with peel |
| ½ cup edamame beans, cooked and cooled |
| 2 sliced avocado quarters |
| 2 handfuls blueberries |
| 4 sliced strawberries |
| 1/2 mango cut into cubes |
| 50 g marinated ginger |
| ½ cup edamame beans |
| Vinaigrette |
| 1 teaspoon finely chopped ginger |
| 1 tablespoon olive oil |
| Zest and juice of an orange |
| 1 tablespoon grilled sesame oil |
| 2 teaspoons mirin |
| 1 tablespoon rice vinegar |
| 1 teaspoon soy sauce |
| 1 French shallot, finely chopped |
| ¼ teaspoon cayenne pepper, optional |
| Garnish |
| 1 teaspoon of hemp or toasted sesame seeds |
| Fresh cilantro leaves |
| Fresh mint leaves, minced |
| Shoots of your choice |
| 2 tablespoons crispy tempura |
Preparation
For vinaigrette, add all ingredients in a bowl, mix well and set aside. Cut fish into 1/2-inch cubes and set aside. Divide rice or quinoa into 2 serving bowls, in equal parts. Add cucumber, avocado, mango, strawberries, blueberries, marinated ginger and edamame beans in equal parts. Add topping in equal parts; Add the fish. Top with garnish, drizzle with rest of vinaigrette and serve immediately.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For vinaigrette, add all ingredients in a bowl, mix well and set aside.
2 - Cut fish into 1/2-inch cubes and set aside.
3 - Divide rice or quinoa into 2 serving bowls, in equal parts.
4 - Add cucumber, avocado, mango, strawberries, blueberries, marinated ginger and edamame beans in equal parts.
5 - Add the fish.
6 - Top with garnish, drizzle with rest of vinaigrette and serve immediately.
