- 450g sushi grade salmon
- ½ - 1 avocado
- 1 cup Black Rice
- 1 purple carrot
- 1 medium carrot
- 1 bunch asparagus
- Mushrooms: 2 – 3 trumpet, 1 small handful enoki
- 2 radishes
- Rice wine vinegar
- Soy sauce
- Sesame oil
- Black sesame seeds
- 1 sheet nori, thinly sliced
- To cook black rice: Place 1 cup of rice in saucepan. Add 8 cups of cold water. Bring to boil and stir occasionally. Reduce heat and boil uncovered for 35 minutes. Remove from heat. Drain.
- In a medium sized bowl, combine soy sauce, sesame oil. Stir well to combine. Slice sushi grade salmon carefully in 2 cm cubes. Add diced salmon and marinate for about 30 minutes in the refrigerator.
- With a vegetable peeler, peel thin, long ribbons of carrot. (Both purple and orange) Place purple carrot in rice wine vinegar, so carrot is submerged and becomes pickled. Leave for about 10 minutes. Leave orange carrots raw. Then thinly slice, or mandolin, the radishes. Quarter the avocado, cut into thin slices.
- Steam asparagus for around 3 - 5 mins depending on thickness, ensuring it remains crunchy.
- Slice trumpet mushrooms and place on lightly greased griddle. Cook ensuring char grilled marks are on stem of mushroom. Enoki mushrooms will be left raw.
- Place black rice in base of bowl. Serve the salmon on top of black rice and top with black sesame seeds. Then place the radishes, avocado, mushrooms, asparagus, pickled carrots and raw carrots in the bowl with the salmon, ensuring all vegetables can be seen. Garnish with thinly sliced nori.
- Other bases can be used instead of rice. Why not try leafy greens, cauliflower rice or noodles. If you’re using rice or noodles as the base, the rice or noodles should be hot. Starchy or wet rice or noodles can spoil a good poke bowl, so ensure you drain them well.
- Remember with a Poké Bowl, anything goes! A great poké bowl has contrasting flavours, temperatures and textures. Nuts, seeds, spices, pickling vegetables all add to your individualised bowls
The name Poké comes from the Hawaiian, “to cut or slice.” In the traditional version, the high-quality raw fish is just the cubed, seasoned and placed cold atop a bowl of hot sushi-grade rice. Given this, your Poké bowl will look effective when ingredients are cut evenly, thinly and precisely.