29 Nov Edamame poke bowl
NGREDIENTS:
1 ½ cups sushi rice, rinsed
3 tbsp sushi vinegar
1 cucumber, thinly sliced
1 tbsp sugar
2 tbsp extra sushi vinegar
250 g (2 cups) peeled edamame beans
200 g skinless pink salmon, cubed
1 avocado half, cut into thick slices
black and white sesame seeds, to taste
4 radish, very thinly sliced
1 handful radish sprouts
Dressing
4 tbsp cream cheese
½ tbsp fish sauce
1 tbsp lime juice
½ tbsp sugar
PREPARATION:
Place the rice in a small pot over medium heat with 3 cups of water. Bring to a boil, reduce the heat to the minimum, and cook until the water has evaporated, for approximately 10-12 minutes. Remove from heat, cover the pot and let sit for 10 minutes. Add the sushi vinegar and stir thoroughly. Let cool. Mix the cucumber with the extra vinegar and the sugar. Set aside.
Boil the edamame for 2 minutes, drain and immediately cool under cold running water.
To prepare the dressing, mix all ingredients in a bowl.
Divide the rice among 4 bowls and add the cucumber, salmon, avocado, edamame, sprouts and radishes. Season with the dressing and sprinkle the sesame seeds on top.