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

By John Fish + Seafood Print
Details
Prep time: 10 minutes
Cooking time: No cooking required
Servings or yield: 2
Difficulty level: Easy
Ingredients
Base
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

Idea Garnish with marinated seaweed salad.
Suggestion Garnish with fish eggs.

Preparation steps

étapes de préparation

1 - For vinaigrette, add all ingredients in a bowl, mix well and set aside.

étapes de préparation

2 - Cut fish into 1/2-inch cubes and set aside.

étapes de préparation

3 - Divide rice or quinoa into 2 serving bowls, in equal parts.

étapes de préparation

4 - Add cucumber, avocado, mango, strawberries, blueberries, marinated ginger and edamame beans in equal parts.

étapes de préparation

5 - Add the fish.

étapes de préparation

6 - Top with garnish, drizzle with rest of vinaigrette and serve immediately.

Fish + Seafood