There PokeBowl is one of the hottest dishes of the moment, inspired by traditional Hawaiian cuisine, where the main ingredient is raw fish cut into cubes. The modern recipe, which involves the addition of ingredients and condiments, is becoming popular in restaurants all over the world, attracting an ever-increasing slice of oriental cuisine lovers. It is therefore a bowl of boiled rice topped with raw fish, vegetables, fruit and sauces and consumed as an appetizer or main course. It is important that the ingredients are very fresh, to enjoy it at its best. A very similar recipe for ingredients, but lighter, is that of Japanese-style chirashi, rice and fresh fish, which differs from Poke in not using sauces and condiments; and to stay with the scents and flavors in the East we offer you the famous ones Soy noodles, cooked in a short time and based on vegetables. Try to accompany your dishes with a tasty side dish but not too heavy with the Vegetables tempura, to have a crispy and lightly greasy fried, to be presented at the table in dinners with family or friends. In addition to the classic Poke Bowl with salmon or tuna, there are also versions with grilled chicken and then diced, with sweet and sour pork, with beef, with cooked octopus or with tofu (for a vegan Poke Bowl) .

Preparation

1

Pour the rice into a cup and place it in a pot; with the same cup measure the water (it must be double the quantity of rice) and add a pinch of salt. Bring the pot to the stove and stir the rice from time to time.

2

Cook until the water is completely absorbed. Put the cooked rice under cold running water, to lower the temperature, and let it drain.

3

Take all the vegetables and wash them thoroughly under cold water; peel and cut the carrots into thin slices with the help of a potato peeler, julienne the radicchio and cabbage and cut the spring onion into small pieces.

4

Open the avocado in half, remove the stone and use a spoon to remove the pulp, being careful not to break it: wet it with lime juice and cut it into slices of about ½ cm.

5

Arrange the rice in two bowls; now arrange the sliced ​​salmon and all the vegetables on top of it.

6

Bring the dish to the table, thus composed, and accompany the rice with some tasty soy sauce.

Accessories

• A pot
• Ladle
• A cup
• Knife
• Potato peeler
• A spoon
• Two bowls

Tips and tricks

• Round grain rice is the quintessential rice for this Hawaiian dish. However, there are also other versions with brown rice, black rice, quinoa or cous cous.
• You can indulge yourself in the creation of these Poke Bowls: try adding almonds, surimi or Tobiko (fish roe) as well.
• The soy sauce is very savory so it is advisable to measure the salt carefully.
• Enrich your Poke with crunchy onions and flavor it with ginger juice for a more exotic touch.

storage

The Poke Bowl can be stored, covered with cling film or inside an airtight container, inside the refrigerator. If it’s raw fish, the sushi lasts for at most 12/24 hours; if it is based on cooked fish, it can be preserved up to 2 days.

History

Poke has very ancient origins dating back to 400 AD when the Polynesians first arrived at Hawaii. This people used to consume raw fish cut into cubes and served with seaweed and vegetables on fishing boats as a quick snack; hence it became a popular tradition.

Around 2010, in the United States and transformed into a ‘poke bowl’, a version of the typical Hawaiian dish that consists of a protein base (usually fish, but also tofu or chicken) to which carbohydrates are added (rice, quinoa , bulghur), fruit (generally exotic such as mango or pomegranate) and raw seasonal vegetables to taste. Two other ingredients often found in poke are avocado and edamame, which are dried soy pods.

Being a dish based on fresh raw fish, has a relatively low energy intake; in the versions with rice the calories are higher than those in which it is not present. The sesame oil used inside is rich in essential omega 3 and omega 6, excellent for the body. Among the most interesting aspects of the Poke Bowl is the absence of gluten and lactose, a factor that makes it an excellent dish for those suffering from lactose and sugar intolerances and for celiac disease.