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Poke bowls drizzled with orange and ginger vinaigrette

Preparation: 10 min. / Cooking: none / Servings: 2

Poke bowl is described as a deconstructed sushi. Directly from Hawaii, it consists mainly of rice, raw fish, vegetables and unprocessed fresh fruit. The preferred fish for its preparation are bluefin tuna or salmon. Prepared with a base of rice or quinoa, topped with fresh fruit; strawberries, blueberries, mango combined with avocado and cucumber. Enhanced with an orange-ginger vinaigrette, the bowl is garnished with fresh mint and cilantro leaves, crispy tempura and toasted sesame seeds, a blend from heaven!

Poke bowl de poisson
Poke bowls



2 cups (1 cup per serving) of cooked and chilled quinoa or rice of your choice


250 g sushi quality salmon or tuna (125 g per serving)


½ sliced cucumber with peel ½ cup edamame beans, cooked and cooled

2 sliced avocado quarters

2 handfuls blueberries

4 sliced strawberries

1/2 mango cut into cubes

50 g marinated ginger

½ cup edamame beans


1 tablespoon extra virgin olive oil *View product

1 teaspoon finely chopped ginger

Zest and juice of an orange

1 tablespoon grilled sesame oil

2 tbsp. Balsamumm Bianco *View product

1 tbsp. rice vinegar

1 tsp. soy sauce1 French shallot, finely chopped

¼ tsp. cayenne pepper, optional


1 tsp. of hemp or toasted sesame seeds

Fresh cilantro leaves Fresh mint leaves, minced

Shoots of your choice

2 tbsp. crispy tempura


For vinaigrette, add all ingredients in a bowl, mix well and set aside.

Cut fish into 1/2-inch cubes and set aside.

Divide rice or quinoa into 2 serving bowls, in equal parts. Add cucumber, avocado, mango, strawberries, blueberries, marinated ginger and edamame beans in equal parts. Add the fish.

Top with garnish, drizzle with rest of vinaigrette and serve immediately.

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