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](https://static.wixstatic.com/media/d776ab_ce678da4962b43d0b802d8d1b3f3bdd9~mv2.jpg/v1/fill/w_147,h_118,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/d776ab_ce678da4962b43d0b802d8d1b3f3bdd9~mv2.jpg)
Ingredients
Base
2 cups (1 cup per serving) of cooked and chilled quinoa or rice of your choice
Fish
250 g sushi quality salmon or tuna (125 g per serving)
Toppings
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
Vinaigrette
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
Garnish
1 tsp. of hemp or toasted sesame seeds
Fresh cilantro leaves Fresh mint leaves, minced
Shoots of your choice
2 tbsp. crispy tempura
![](https://static.wixstatic.com/media/d776ab_e59a256a7e634a859138eb6702239478~mv2.jpg/v1/fill/w_147,h_118,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/d776ab_e59a256a7e634a859138eb6702239478~mv2.jpg)
Preparation
For vinaigrette, add all ingredients in a bowl, mix well and set aside.
![](https://static.wixstatic.com/media/d776ab_0792fdc2f3cd4651a3b1abc14d9649fa~mv2.jpg/v1/fill/w_108,h_108,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/d776ab_0792fdc2f3cd4651a3b1abc14d9649fa~mv2.jpg)
Cut fish into 1/2-inch cubes and set aside.
![](https://static.wixstatic.com/media/d776ab_ea49d6b9423e4aac9961dc830fc15ee0~mv2.jpg/v1/fill/w_108,h_108,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/d776ab_ea49d6b9423e4aac9961dc830fc15ee0~mv2.jpg)
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.
![](https://static.wixstatic.com/media/d776ab_ce678da4962b43d0b802d8d1b3f3bdd9~mv2.jpg/v1/fill/w_147,h_118,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/d776ab_ce678da4962b43d0b802d8d1b3f3bdd9~mv2.jpg)
Top with garnish, drizzle with rest of vinaigrette and serve immediately.