Poke really just means cutting, and that’s just what you’re actually doing. Thus, a quick and easy dish to make
Poke bowl with sashimi and shrimp
Poke bowl is a very varied and usable dish from Hawaii. Poke really just means cutting, and that’s just what you’re actually doing. Thus, a quick and easy dish to make. It’s healthy, but it depends in part on what you put inn, and how much. In any case, this will be considered a dish on the very healthy scale. A poke bowl almost always uses to contain raw fish in sushi quality. Cut thinly into cubes, or as I suggest in the Japanese traditional way as sashimi. In this dish I suggest using Ponzu sauce. It is a Japanese sauce, which contains both acid, sugar and salt. Therefore, you have a suggestion for a fusion dish, with flavours that go well together. Main course for one person, or starter for two. You can vary, change and increase the quantities according to your own taste. Hence, a suggestion for inspiration.
70-90 g sashimi of salmon
70-90 g peeled fresh shrimp or boiled scampi
2 tablespoons cooked rice (preferably sushi, risotto or porridge rice cooked with broth and spices)
2 tablespoons soy sauce (preferably Japanese)
1 tablespoon sugar
1 tablespoon rice vinegar (or plane 7% vinegar)
1 tablespoon lemon juice
2 tablespoons cold water
1 teaspoon olive oil
- Start by making the ponzu sauce in a small glass bowl or similar.
- Start with sugar and add in all the other ingredients. Stir so that the sugar dissolves. Set aside.
- You can do this a long time in advance, and the sauce keeps well in the fridge for many days.
Poke bowl ingredients
- If you want to use rice, boil it before you start cutting. This is because it is quick to cut, and then assemble the poke bowl. In addition, the rice cools down somewhat. It is advantageous to use a sticky rice, but it is a matter of taste. I use a little chicken broth, salt, turmeric and pepper in the water as well. It is completely optional.
- Divide the pomegranate, and make sure you get out all the good seeds. A tip is to turn the half pomegranates with the flat side down, and use a spoon or the like. and knock them out.
- Then cut the melon into cubes and the avocado into slices, or cubes as you wish.
- Finally, cut the salmon into thin slices 3-5 mm thick.
- First add a layer of melon in the bowl. It forms the base.
- Then you put rice, shrimp, salmon, avocado around on top of the melon pieces.
- Then sprinkle with the pomegranate seeds.
Served: Can rest for a little while, and especially in the refrigerator. It is still best when served immediately. Put ponzu sauce as a complimentary, so the guest can choose how much and what you want add sauce on. If you use ponzu sauce on the salmon, you get the same effect as with ceviche. The salmon is both marinated and chemically cooked in the acid from the sauce. Great for those who may not be so excited about completely raw fish.
Allergy: Gluten and lactose free. High FODMAP. In this proposal I use both avocado and cantaloupe, both of which contain high or moderately elevated FODMAP. The nice thing is that you can easily replace them. Cantaloupe with e.g., kiwi, grape, papaya, pineapple, banana. You can also use a maximum of 120-gram Cantaloupe. Then the FODMAP content will fall in the green on FODMAP scale. Avocados can be replaced with bamboo shoots, green beans, cabbage, carrots, corn, olives, etc. I.e., just to use your imagination.
What is a poke bowl? A slightly more in-depth article: Poke bowl
What is ponzu sauce? Ponzu sauce