The word “poké” (pronounced PO-kay) comes from the Hawaiian word that means “to slice.”
The centrepiece is raw fish, with other sides such as fresh vegetables and sesame seeds. Put together, it makes a refreshing, well-balanced meal.
Portion: 2 servings
Bowl
1 cup of chopped raw salmon
3/4 cup of rinsed Japanese short-grain rice
1/2 cup of cubbed avocado
1/2 cup of shredded carrots
1/2 cup of chopped cucumbers
1 tablespoon of fried onion
2 tablespoons of sesame oil
1 tablespoon of pickled ginger
1/2 cup of chopped scallions
1 tablespoon of soy sauce
3/4 cup of seaweed salad
Optional Dressing
2 tablespoon of mayo
2 tablespoon of sriracha
Instructions
1. Cook rice in a rice cooker. Once cooked, fluff with a fork.
2. Mix soy sauce, vinegar and sesame oil in a medium bowl. Add salmon to bowl and stir until coated. Refrigerate 20 min.
3. Put cooked rice in a bowl for two portions.
4. Toss seaweed salad, avocado, cucumber, carrot, pickled ginger, chopped scallion and salmon.
5. Sprinkle with fried onion.
6. Mix everything together.
Optional: Mix mayo and sriracha in a small bowl. Drizzle over completed bowl.
Recipe by Lui Xia Lee