Poke bowl with prawns and salmon
A poké bowl lends itself perfectly to varying garnishes.
Poke bowl with prawns and salmon. A poke bowl is perfect for varying the toppings.
Preparation
Cook the sushi rice and season it with rice vinegar and Japanese herbs.
Cut the prawns open like a butterfly, but don't cut them completely. Flatten the prawns in pairs between sheets of wax paper, shape them into rounds with a cutter, and freeze them lightly.
Cut the sweet potato into brunoise and bake in the oven at 180 ºC for 10-15 minutes.
Cut the cucumber into ribbons, the bell pepper into brunoise, and the radish into slices. Peel the yellow carrot and slice it. Slice the red onion into half rings, thinly slice the spring onion diagonally, and separate the beech mushrooms.
Marinate the cucumber ribbons, yellow carrot, radish, red onion and beech mushrooms in the sweet and sour marinade.
(tip: place the sweet and sour vegetables in an open container in the vacuum sealer and create a vacuum seal, this will allow the flavour to penetrate the product more quickly)
Cut the salmon into thin slices and marinate them in the Leche de Tigre for about 20 minutes.
(this is called Ceviche)
Remove the crushed prawns from the freezer and fry them until crispy in a little oil.
Mix the mayonnaise with the Smokey BBQ Sauce and put this in a piping bag or squirt bottle.
Assemble the poké bowl by placing a 75-gram ball of prepared sushi rice in the center of the plate or bowl. Arrange the baked sweet potato, sweet and sour vegetables, red bell pepper, spring onion, edamame beans, bean sprouts, seaweed salad, and salmon neatly around the sushi rice, each type.
Finish the poké bowl with some coriander leaves, red pepper rings, the prepared mayonnaise, seaweed chips, crispy fried prawns and Verstegen Gomassio.
Ingredients
- 200 g sushi rijst
- 200 g zalmfilet
- 12 gamba's (schoongemaakt 16/20)
- 100 g zoete aardappel (heel)
- 100 g radijs
- 100 g beukenzwam
- 100 g gele wortel
- 100 g lente-ui /bosui
- 100 g edamame
- 100 g paprika (rood)
- 30 g rode peper ringen
- 150 g zeewier Salade
- 6 koriander stelen
- 60 g zeewier chips
- 100 g komkommer
- 100 g tauge
- 6g World Spice Blend - Japanse kruiden grof met zout (artnr 1198983)
- Gomasio grof met zout (Artnr 1188866)
- 100 g mayonaise
- 20 g Verstegen - Smokey BBQ Saus (artnr 116502)
- 10 g rijstazijn
- zoet zuur marinade
- leche de tigre
- 1 rode ui