Hawaiian Poké Bowl with a difference

Ingredients for 3 servings:

• 200 g long grain rice, raw
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1 ½ tbsp rice vinegar
• 1 tsp Asian sauce, sweet and hot
• 1 tsp sugar
• 1 mango(s)
• ½ cucumber(s)
• 15 cherry tomatoes
• 2 shallots
• 400 g salmon fillet(s)
• 1 tbsp sesame seeds
• ½ tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the rice according to the package instructions or in a rice cooker. Don’t add too much salt, as the marinade/sauce will add more flavor. Let the cooked rice cool slightly until it’s lukewarm. Meanwhile, begin the “mise en place.” Set the chopped ingredients aside in small bowls so everything is ready. Mix soy sauce, sesame oil, rice vinegar, Asian sauce, and sugar in a small bowl. Season to taste, but be careful: the soy sauce makes the marinade very spicy. However, this is offset by the rice. Peel the mango and cut into cubes approximately 1 x 1 cm. Wash the cucumber thoroughly, halve it lengthwise, and cut into thin slices. Wash and halve the cherry tomatoes. Peel the shallots and finely slice them. Cut the salmon fillet into cubes approximately 1 x 1 cm. Lightly toast the sesame seeds in a dry pan until lightly browned, then quickly remove from the pan. Heat a little oil in the same pan and sauté the shallots. Once the shallots are lightly toasted, remove from the pan. In the hot pan (with a little oil if necessary), sear the salmon cubes until the salmon develops a roasted aroma on the outside and is translucent on the inside. Take a deep plate, add some rice, and drizzle with a little of the marinade. Arrange the plate as desired. Place the prepared ingredients in different “sections” and top with a little marinade and sesame seeds. Note: Poké bowls are easy and relatively quick to make, even if it may seem like a daunting task at first. You can vary the ingredients as you wish.