Accueil Recettes Main dishes Salmon and Tuna Poke Bowl Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Salmon and Tuna Poke Bowl Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Par : Hubert Cormier, Ph.D., docteur en nutrition Préparation 15 min Cuisson 0 min Réfrigération 30 min Congélation 0 min 2 servings Piece of cake (easy) Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Restrictions alimentaires Catégories Bowls Main dishes Tu aimes? Tu partages! Salmon and Tuna Poke Bowl A Very Popular Dish: The Salmon Poke Bowl After the tartar and sushi craze, poke bowls are quickly gaining popularity. You can find some almost anywhere! Many variations of the basic recipe are now available in most trendy restaurants of the American West Coast. This popular dish in Hawaii, where fishing is part of day-to-day life, is fresh, tasty, and filling. For the perfect food and wine pairing, serve white wine or sake with this salmon and tuna poke bowl. If you have smoked salmon leftovers, use them to make a smoked salmon log! SIMPLY DELICIOUS: Love poke bowls? Try these! The best poke bowl in the world Vegetarian poke bowl Salmon poke bowl with strawberry salsa Breakfast poke bowl Tu aimes? Tu partages! Bonà savoir What's the différence between freezing and deep-freezing? Fishes must be as fresh as possible. Ask your fishmonger to help you make the best choice. Deep-frozen fishes are excellent choices of protein to add to your meals. Caution! Do not confuse freezing with deep-freezing. Freezing slowly decreases the temperature of food, while deep-freezing is an industrial process. In fact, this technique used for food quickly brings down the temperature. The organoleptic quality of deep-frozen product is less impaired when thawed than that of frozen product. It is therefore perfect for raw fish, which can then be used in a poke bowl or tartar. Salmon and tuna poke bowl Passer en mode cuisine Métrique Impérial Poke bowl base Jasmine rice, cooked - 1 cup 215 g À découvrir! Rice vinegar (seasoned or not) - 2 tablespoons 30 mL À découvrir! Toasted sesame seeds - 3 tablespoons 45 mL À découvrir! Edamames - ¾ cup 135 g À découvrir! Marinade Soy sauce - 2 teaspoons 10 mL À découvrir! Hot sauce - 2 teaspoon 10 mL À découvrir! Toasted sesame oil - 2 teaspoons 10 mL À découvrir! Fresh ginger, grated - 1 teaspoon 5 mL À découvrir! Raw tuna, diced - 150 g 150 g À découvrir! Raw salmon, diced - 150 g 150 g À découvrir! Toppings Cucumber, finely sliced - To taste To taste À découvrir! Fish eggs - 2 tablespoons 30 mL À découvrir! Chives, finely chopped - To taste To taste À découvrir! Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Préparation Passer en mode cuisine Salmon and tuna poke bowl Étape 1 Mix the rice with the rice vinegar, sesame seeds, and edamames. Split into 2 bowls. Set aside. Étape 2 Mix together all the marinade ingredients except the fishes. Then, add the tuna and salmon. Gently mix using a spatula. Refrigerate for at least 30 minutes. Étape 3 When ready to serve, add half the fish cubes on the rice base of each poke bowl. Garnish with cucumber slices, fish eggs, and chives. Explore Bon pour toi Bowls Main dishes Tu veux enregistrer ou imprimer cette recette? Entre ton adresse et nous t’enverrons cette recette par courriel. En prime, tu recevras d’autres succulentes recettes toutes les semaines! Envoyer Tu aimes? Tu partages!
Commandité par Fromagerie L'Ancêtre Accompagnements Recette Petits gratins style dauphinois 30 min 1h30
