Do you like healthy poke bowls and want to try a new easy recipe based on local products? Here is our Swiss remake of this popular raw food dish, the Hawaiian poke bowl!
1/2 cup sushi rice
3 cups water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
100 g red beet
50 g baby leaves spinach
100 g swiss smoked trout fillet
2 tbsp sesame oil
2 tbsp rice vinegar
4 tbsp soy sauce
1 tbsp grated ginger
1 tsp sesame seeds
1 pinch of chilli (if you like it a bit spicy)
Prepare the rice: rinse the rice in a sieve, drain well and pour into a cooking pot with 2x its volume of water. Leave to stand for approx. 15 minutes before bringing to the boil and cook for approx. 10 minutes uncovered. Lower the heat and allow the water to evaporate until small craters form in the rice, then cover. Heat the rice vinegar, sugar and salt in a small saucepan and stir until the sugar has dissolved. Pour the rice and liquid together into a bowl, mix well and leave to cool.
Prepare the toppings: wash all ingredients. Cut the cucumber and radishes in slices, cut the red beet in small dices, grate the carrot and cut the spinach leaves finely. Cut also the trout in small piece and pay attention to the ridges, remove the ones you see.
Prepare the sauce: Put all the ingredients for the sauce together in a small bowl and mix. If you like it a little spicy, feel free to add a little chilli to suit your tastes.
Once cooled, place the rice in a bowl and arrange the toppings on top. Sprinkle with sesame seeds and dried onion for a little crunch. Pour the sauce over and serve.