English (UK)
English (UK)
Poke bowl with crispy salmon and trio of radishes
Flavoured with Hela Wasabis sauce.
for 4 persons
Ingredients
60 ml of Hela Wasabi Sauce
300 g pokébowl rice
400 g salmon fillet (without skin)
1 avocado
100 g red cabbage
2 carrots
1 chioggia beetroot
1 red meat radish
1 green meat radish
1 blue skin radish
Preparation
Rinse the poké bowl rice thoroughly under cold water. Cook according to the traditional method: 1 part rice to 1.2 parts water, bring to a boil, reduce the heat, simmer for 10 minutes with the lid on the pan. Then let it rest for 10 minutes. Mix with a little rice vinegar, sugar and salt.
Peel the carrots with a peeler and then cut them into fine julienne strips.
Cut the radishes and chioggia beets thin on the mandoline. Mix with 2 tbsp rice vinegar and let marinate for 10 minutes.
Cut the red cabbage thinly on the mandoline and slice the avocado.
Cut the salmon into blocks about 3 cm thick. Season with salt and pepper. Cook in a hot pan with oil until the outside is crispy and the inside is still juicy. Allow to rest briefly.
Divide the rice into the bowls. Place the red cabbage, carrot, avocado, pickled radish and beet on top. Spread the crispy salmon over the bowl. Drizzle with wasabi sauce and serve immediately.
