Le poke bowl (se prononce poki) est un plat qui nous vient tout droit de Hawaii et qui consiste en un bol de riz, de légumes frais et croquants mais surtout de poissons ou crustacés marinés! Hyper sain, consistant et gourmand, vous allez adhérer au poke bowl surtout si vous êtes fan de chirashi ou autre ceviche! Ici, j'ai choisi d'utiliser des crevettes que j'ai accompagné de fruits et légumes frais qui s'allient parfaitement pour un repas frais et goûteux, parfait quand on veut se faire du bien à tout point de vue!!Mon astuce: vous pouvez ajouter de la coriandre ciselée, elle va parfaitement avec tous les ingrédients!Ingrédients (pour 4 personnes):-20 à 16 grosses crevettes -300g de riz à sushi-1 pamplemousse -1 orange-1 gros avocat-1/2 concombre bio-1/2 citron -2 cébettes-2 cuillères à soupe de vinaigre de riz-1 cuillère à soupe d'huile de sésame -1 cuillère à soupe de sésame-1 cuillère à soupe de sésame noir-selFaites cuire votre riz à sushi (idéalement au rice cooker) pour en faire un riz collant mais pas trop, ajoutez-y du sel et le vinaigre de riz. Laissez refroidir complètement. Décortiquez les crevettes puis enrobez-les dans l'huile de sésame et le jus du 1/2 citron et faites les cuire quelques instants à la poêle. Laissez refroidir.Épluchez l'orange et le pamplemousse à vif puis tranchez des lamelles assez fines. Lavez bien le concombre, pour conserver la peau (sauf s'il n'est pas bio), puis coupez le en tranches. Coupez l'avocat en tranches très fines, citronnez à peine (pour qu'il ne noircisse pas). Ciselez les cébettes.Dressez les poke bowl en tapissant chaque bol de riz, disposez les légumes tout autour du bol puis placez les crevettes au milieu. Saupoudrez de lamelles de cébettes, de sésame et de sésame noir. Dégustez!
Poke bowl is a Hawaiian dish that is composed of a bowl of rice, crunchy and raw vegetables and marinated fish or shellfish. So healthy, filling and delicious, I'm sure you are going to love this dish, especially if you are a chirashi or ceviche lover! For my version, I chose to use shrimps with fresh fruits and vegetables to make a healthy, fresh and delicious meal! The perfect way to be as healthy as you are happy!!
My advice: you can add cilantro, it will go perfectly with all ingredients!
-10,5 oz. of shushi rice
-1 grapefruit
-1 orange
-1 big avocado
-1/2 bio cucumber
-1/2 lemon
-2 spring onions
-2 tablespoons of rice vinegar
-1 tablespoon of sesame oil
-1 tablespoon of sesame
-1 tablespoon of black sesame
-salt
Cook the sushi rice (if possible in a rice cooker), to obtain a sticky rice, add salt and rice vinegar. Let it cool completely.
Shell the shrimps and coat them in the sesame oil and the juice of the lemon, cook a few minutes in a pan. Let them cool.
Peel and segment thinly the orange and the grapefruit. Wash well the cucumber and slice it, keep the skin only if it's bio. Cut the avocado in thin slices, sprinkle a little bit of lemon juice (so it won't turn black). Mince the spring onions.
Share the rice at the bottom of each bowl, put the vegetables all around and the shrimps in the middle. Powder with the spring onion and both sesames. Now you can eat!!
Poke bowl is a Hawaiian dish that is composed of a bowl of rice, crunchy and raw vegetables and marinated fish or shellfish. So healthy, filling and delicious, I'm sure you are going to love this dish, especially if you are a chirashi or ceviche lover! For my version, I chose to use shrimps with fresh fruits and vegetables to make a healthy, fresh and delicious meal! The perfect way to be as healthy as you are happy!!My advice: you can add cilantro, it will go perfectly with all ingredients!
Ingredients (for 4 persons):
-20 to 16 shrimps-10,5 oz. of shushi rice
-1 grapefruit
-1 orange
-1 big avocado
-1/2 bio cucumber
-1/2 lemon
-2 spring onions
-2 tablespoons of rice vinegar
-1 tablespoon of sesame oil
-1 tablespoon of sesame
-1 tablespoon of black sesame
-salt
Cook the sushi rice (if possible in a rice cooker), to obtain a sticky rice, add salt and rice vinegar. Let it cool completely.
Shell the shrimps and coat them in the sesame oil and the juice of the lemon, cook a few minutes in a pan. Let them cool.
Peel and segment thinly the orange and the grapefruit. Wash well the cucumber and slice it, keep the skin only if it's bio. Cut the avocado in thin slices, sprinkle a little bit of lemon juice (so it won't turn black). Mince the spring onions.
Share the rice at the bottom of each bowl, put the vegetables all around and the shrimps in the middle. Powder with the spring onion and both sesames. Now you can eat!!