Poke

 

Ingredients

· 1 cup short grain rice

· 6-8 radishes

· White vinegar

· 1/2 tsp salt

· 1/2 tsp sugar

· 30g dried wakame

· 340g sashimi-grade salmon and/or tuna

· 1 tbs shoyu

· Sesame oil

· 1 spring onion, finely sliced

· 1/2 cup shredded edamame

· Pickled ginger

· 1/2 avocado, thinly sliced

· 2 tsp white or black sesame seeds, or a mix

· 2 tsp fried onions

 

Steps

1) Cook the rice using the absorption method or in a rice cooker, and set aside.

2) Quick-pickle the radishes by slicing very thinly and placing in a small bowl with enough white vinegar to cover and mix with the salt and sugar. Let it sit for 15 minutes.

3) Cover the wakame with boiling water and leave to soften, about 10 minutes. Drain, squeeze out excess water, and coarsely chop.

4) Cut the fish into 1cm cubes. Mix with shoyu, a few drops of sesame oil and the spring onion, and let sit for 5 minutes.

5) To assemble, place some rice in a bowl and place the marinated fish in one corner. Arrange the wakame, edamame, pickled radish and ginger, and avocado around the bowl. Sprinkle with sesame seeds and fried onions, and serve with additional shoyu on the side.

 

From: World’s Best Bowl Food: Authentic Recipes From Around the World

By Lonely Planet Food