Right now, you may notice, but I’m posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and which I have had in mind for 6 years. I look forward to telling you more in due course. For once, I’m not being hyper traditional, as I’m putting together a poke bowl that is more modern than the original Hawaiian poke that has almost only fish, rice and very rich sauce. Here, lots of good stuff: avocado, coriander, sesame seeds, edamame and mango, all on rice either dressed with vinegar or toasted sesame oil. I prefer this last version. A little nod to my friend Gaëlle with whom I have made this dish many times! This dish is delicious and takes less than 20 minutes to make!
Recipe of Poke Bowl for 4 personnes :
- 400g of round rice (sushi rice or dessert rice is the same!)
- 500g of water
- 200g of edamame
- 2 lawyers
- 2 skinless, boneless salmon fillets
- 1 ripe mango
- sesame seeds
- toasted sesame oil
- coriander leaves
- soy sauce or mayonnaise
Steam the edamame for 12 minutes. You can take peas if you can’t find them! I buy them in Asian grocery stores. When they are cooked, rinse them with cold water to stop the cooking.
Rinse the 400g of round rice with cold water, then pour it drained into the rice cooker with the 500g of water. I always prefer to weigh my water according to my rice, i.e. 1.25 times the weight of rice in water.
When the rice is cooked, unplug the rice cooker and let it rest for 10 minutes. Pour into a container with either salt and toasted sesame oil to taste, or make a vinegar rice as I explain HERE.
Prepare the ingredients.
Peel and cut the mango into pieces.
Do the same with avocados.
The meal is really done while the rice is cooking! Then divide all the ingredients into 4 portions (not shown in the picture).
Place one portion of rice, one portion of edamame, salmon, avocado and mango in a large bowl. Sprinkle with sesame seeds and chopped coriander leaves. That’s all ! Enjoy either as in Hawaii with mayonnaise, or simply with soy sauce.