SALMON POKE BOWL

Ricetta di Essential Cuisine

65'

Easy

Ingredienti

Per la base di riso

160 g di riso Gallo Blond Poké
320 ml di acqua fredda
26 gr aceto
14 gr di zucchero
2 gr sale

Ingredienti marinatura salmone

150 gr di filetto di salmone
1 cucchiaio di olio di semi di soia
q.b. salsa di soia
q.b. di zenzero grattugiato

Ingredienti condimento poké

50 gr di edamame (fagioli di soia)
mezzo avocado
1 cetriolo
30 gr di carote già tagliate a julienne
5 pomodorini gialli
semi di sesamo tostati
granella di anacardi
1 cucchiaio di maionese
gocce di tabasco
erba cipollina tritata
foglie di basilico
olio extra vergine di oliva

Preparazione

In a small saucepan over a high heat, add 30g of rice vinegar, water, sugar and Essential Cuisine Peanut Free Satay Seasoning. Bring to the boil, cooking until the sugar has dissolved. Remove from the heat, add the carrots and leave to pickle until needed.

In a preheated oven at 200c. Place a tray in & get really hot. Remove from the oven and place the Essential Cuisine Peanut Free Satay Seasoning on, stir around to tray to cook out the seasoning. Place in a medium bowl with the salmon and seaweed. Leave until needed.

Wash the Riso Gallo Sustainable Carnaroli rice for 4 minutes, place in a pan with 540ml water. Leave to stand for 30 minutes, then bring to the boil, put a lid on, reduce to a simmer for 8-9 minutes. Remove from the heat and leave to stand for 5 minutes. Place the vinegar, sugar and salt in a small saucepan over a high heat, until the sugar has dissolved. Now pour over the rice and leave to cool completely.

Arrange the rice in 10 serving bowls, then the rest of the ingredients and serve.