(Makes 4 servings)
INGREDIENTS
For the rice:
• 1 cup of Japanese rice
• 1 tsp of salt
• 1 tbsp of sugar
• 2 tbsp of rice vinegar
For the Poke sauce:
• 4 tbsp oil
• 2 tbsp of soy sauce
• juice from 1 lemon
• 2 tbsp of sesame seeds (black and white mixed)
• 2 tbsp of grated ginger
• salt to taste
For the Poke main food ingredients:
• 500 grs of Salmón de Chile fillets, cut in medium-sized cubes
• 1 pickle cut into thin slices
• 1 carrot cut into thin slices
• 1 package of small leaf vegetables or mixed sprouts
• 2 radishes cut into thin slices
PREPARATION
For the rice:
1. Wash the rice well until the water comes out clear. Then, let it soak for 30 minutes.
2. In a pot, place the drained rice and 3 cups of cold water and bring to boil on a high heat for 1 minute. Then lower the heat and cook covered for 15 more minutes.
3. Turn off the heat, cover and set aside for another 10 minutes.
4. In a bowl, mix the salt, sugar and vinegar, stirring until everything is well mixed and diluted.
5. Add this seasoning to the rice, and spread it out on a roasting pan to cool. Set aside to cool and cover with a plastic film.
For the Poke:
1. Make the sauce in a bowl. Mix the oil, soy sauce, lemon juice, sesame and ginger. Add salt, if necessary.
2. Season the raw salmon with the sauce, and set aside to season the vegetables.
3. Prepare each serving of poke in a bowl, starting with the rice, followed by the cubes of seasoned raw salmon, then a little of each vegetable and a portion of salad leaves or sprouts. Cover everything with a little more of the sauce and serve immediately.
