Poke bowl

Fish
Total: 2 hr | Active: 1 hr
lactose-free

Yuzu is a Japanese citrus fruit, while kosho refers to black or chilli pepper. These two words put together (yuzu kosho) represent a hot, pasty condiment with a citrus flavour. It's a secret weapon among a variety of head chefs. Yuzu kosho can be used whenever a dish needs a fresh, spicy kick. Traditionally, it belongs to Japanese cuisine, however it can also be used in other exciting ways! For example with raw or cooked fish, grilled meat of vegetable dishes.

Recommended by:
Nathaline from the FOOBY team

Ingredients

for 4 person

To marinate the fish
2 tbsp soy sauce
½ tbsp yuzukosho (japanese citrus-chilli paste)
2 tsp sesame oil
2 tsp sesame seeds, toasted
1 tsp ginger, finely grated
400 g salmon fillets, sashimi quality, diced
Rice
350 g sushi rice
5 dl water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
Poke bowl
125 g wakame salad
200 g cucumbers, cut into slices
1  avocado, cut into slices
½  mango, cut into cubes

How it's done

To marinate the fish

Combine the soy sauce with all the other ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid, separate with a fork, leave to cool.

Poke bowl

Spoon the rice into bowls. Top with the wakame salad, cucumber, avocado, mango and salmon.

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