Hawaii comes to Amsterdam
Poke bowl has been introduced to me by my dear friend (and ex-flatmate) Laura. It is a win-win situation if you want to organise a dinner that makes an impression on all your friends and stay away from gluten.
For sushi lovers consider raw salmon, for vegans, tofu and if you don´t like fish, you can use chicken with a teriyaki sauce.
This recipe is my version of poke bowl, that is originally from Hawaii. For more info: https://en.wikipedia.org/wiki/Poke_(salad)
Poke bowl - sesame crusted tuna
Ingredients
For the rice
- 70 grams sushi rice
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 pinch salt
For the sesame crusted tuna
- 100 grams tuna
- 1 tbsp sesame seeds
- 1 tbsp olive oil
- 1 tsp soy sauce gluten free
For the avocado and the edamame
- 30 grams avocado
- 40 grams edamame soybeans
- 1 tbps salt
- 1 tbsp olive oil
- 1 pinch black pepper
- 1 tsp lemon juice
Instructions
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The ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.
First, wash the rice, combine the water and the rice in a pan and cook medium heat until you see the surface of the water becoming white, lower the flame and cover with the lid for about 18 minutes.
For the rice vinegar, mix the ingredients in a pan at medium heat until the sugar dissolves.
Let the rice cool down then add the rice vinegar.
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In a pot bring water to boil then add salt and the edamame, return to a boil and cook for 5 minutes
Slice the avocado and season with olive oil, lemon, salt and pepper
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In a bowl mix, a tsp of soy sauce and tsp of olive oil and gently rub the tuna steak with the back of a teaspoon.
Set the white and black sesame seeds on a plate, dredge the tuna steak into it.
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In a bowl set the rice first then the edamame and avocado season with a little bit of olive and soy sauce. Add the hot tuna just right before you serve it.
Enjoy ♥
This is the version with the raw salmon
If you try the recipe please leave a comment with your suggestions or variation, I am here to learn 🙂
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