About the Food
Edamame Poke Bowl, a popular dish from Hawaii. The word “Poke” means to cut or slice, so this dish is made with fiber-rich Edashi Edamame, combined with Japanese rice, salmon, and a variety of vegetables. The texture is delicious and healthy!
Ingredient
- Edashi Edamame, 60 grams
- Japanese rice, 180 grams
- Salmon, 80 grams
- Soy sauce, 1 tbsp
- Sesame oil, 1 tsp
- Rice vinegar, 2 tsp
- Lime juice, ¼ tsp
- Sriracha sauce or chili sauce, 1 tsp
- Spring onion, ½ stalk
- Avocado, ½ fruit
- Red cabbage, 30 grams
- Carrot, 30 grams
- Corn kernels, 25 grams
- Furikake (nori seasoning), 1 tsp or 2 tsp nori slices
- Mayonnaise, 1 tbsp
- Sesame seeds, ½ tsp
- Nori, as needed
- Sugar, 1 tsp
- Salt, ¼ tsp
- Warm water, 200 ml
Preparation Steps
- Soak the edamame in hot water for 2 minutes, then peel off the skin.
- Combine the soy sauce, sesame oil, ½ tsp rice vinegar, lime juice, sriracha, and ¼ stalk of sliced spring onion. Mix well to create the marinade sauce.
- Dice the salmon and marinate in the sauce for 15 minutes. Cook the salmon to your preferred level of doneness.
- Slice the red cabbage and soak in a mixture of ½ tsp rice vinegar, sugar, salt, and 200 ml of warm water. Set aside.
- Mix the corn kernels with ½ tsp sriracha.
- Mix the rice with ½ tsp furikake, then place it in a bowl.
- Place the salmon, sliced avocado, red cabbage, corn kernels, and edamame on top of the rice.
- Sprinkle furikake, sliced spring onion, sesame seeds, and nori slices.
- Drizzle mayonnaise over the salmon pieces.
- The Poke Bowl is ready to serve.