Preparing poke at home: 4 recipes to enjoy at Carnival

Poke is very successful during the summer, mainly because it’s a light meal. But what many people don’t know is that the name means “little piece.” That is a clear reference to one of the ingredients, fish, which is cut into cubes to make up the dish. Even when consumed with chopsticks and is also present on most oriental restaurant menus, poke is not a dish of Japanese origin, but Hawaiian.

And you may wonder why a Hawaiian dish is famous in oriental food, right? And the Guide in the Kitchen answers you! What happens is that Japan was responsible for including classic ingredients in Hawaiian cooking, like raw fish, goham rice and soy sauce.

But the best part of this whole story is that now you won’t have to spend money on restaurants either delivery because we separate 4 poke recipes for you to make at home and enjoy with your family. Watch!

Salmon fillet poke

Preparation time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 package of fillets of Stsoul In pieces
• Salt and ground black pepper to taste
• 3 tablespoons of olive oil

Rice

• 1 1/2 cups of Japanese rice
• 3 cups of water (tea)

Following

• 1 firm mango cut into cubes
• 1 Japanese cucumber cut into thin slices
• 1 red onion cut into thin slices
• 1 carrot cut into thin sticks
• 1 tablespoon of black sesame
• 1 tablespoon of white sesame seeds

Sauce

• Juice of 1 lemon
• 2 teaspoons of sugar
• 1 cup (tea) of shoyu
• 2 tablespoons of ginger juice

Method of preparation:

Salmon:

1. For the fillets salmonfollow the thawing method indicated on the package.
2. Meanwhile, season the salmon with salt and pepper.
3. In a non-stick pan, heat the oil and grill the salmon.
4. Immediately afterwards, with the help of a fork, separate the meat from the skin and cut it salmon in large irregular flakes.
5. Finally, discard the skin of the salmon.

Rice:

1. In a colander, wash the rice several times until the water comes out less white.
2. Then transfer to a pan and cover with water.
3. Bring to medium heat and simmer for 10 minutes, until it starts to boil. Lower the heat and cook for another 10 minutes with the lid ajar or until the rice has absorbed all the water.
4. It should be slightly moist and sticky.
5. Finally, turn off the heat, cover the pan and let the rice finish cooking with its own steam.

Sauce:

1. In a small bowl, combine the lemon juice, sugar, soy sauce and ginger.

Assembly:

1. In a low and wide bowl, place a portion of rice and sprinkle with white sesame.
2. Arrange the mango, cucumber, onion and carrot.
3. Mix the black sesame seeds with the salmon and complete by accepting the salmon in the bowl.
4. Finally, top with the sauce and serve immediately.

Traditional shot

Ingredients:

• 100 g of diced fresh tuna;
• 70 g of Japanese rice;
• ½ cucumber;
• 10 ml of rice vinegar;
• ½ avocado avocado;
• ¼ onion sliced;
• 10 g of peanuts;
• 5 g of onions;
• 5 g of sesame;
• 10 ml of sesame oil;
• Salt and sugar for seasoning.

Method of preparation:

1. Cook the rice over low heat by adding 70 ml of water to a pan.
2. Slice the cucumber, avocado and tuna.
3. Mix the tuna with the shoyu, the sesame, the onion and the chives and, in another bowl, mix the vinegar with the salt and the sugar and place the cucumber on top.
4. Separate the bowl and place the cooked rice on the bottom and the cucumber and avocado slices on top.
5. Then add the peanuts and tuna to finish. Serve immediately.

refreshing shot

Ingredients:

• 100 g of fresh diced salmon;
• 70 g of Japanese rice;
• ½ cucumber;
• ½ carrot;
• ½ mango;
• 10 ml of rice vinegar;
• 10 g of peanuts;
• 5 g of onions;
• 5 g of sesame;
• 10 ml of shoyu;
• 10 ml of sesame oil;
• Salt and sugar for seasoning.

Method of preparation:

1. Prepare the rice in 70 ml of water. Cut the cucumber, mango, carrot and salmon into slices.
2. Add the cucumber to the vinegar, salt and sugar mixture and the salmon to the soy sauce with the sesame oil, onion and chives.
3. To assemble the bowl, place the rice in the bottom, place the carrot, cucumber and mango just on top, then the seasoned salmon to finish.

multicolored stroke

Ingredients:

• 100 g of minced fresh salmon;
• ½ carrot;
• ¼ red cabbage;
• 1 striped Nori (Japanese seaweed) sheet;
• ½ cup cooked edamame tea;
• Green onions to taste;
• 2 tablespoons of shoyu;
• ½ tablespoon of sesame oil;
• 1 pinch of wasabi;
• ½ tablespoon of grated ginger;
• 5 g of onions;
• 5 g of sesame;
• Juice of ½ lemon.

Method of preparation:

1. Prepare the sauce by adding the spoons of soy sauce, the sesame oil, the wasabi, the ginger and the lemon, mixing well until obtaining a homogeneous content.
2. Chop the fish, carrots, cook the edamame and cut the cabbage and nori into strips.
3. Put the ingredients evenly distributed in the bowl, pouring over the sauce, leaving the strips of seaweed last, to add the chives and sesame seeds.
4. Serve immediately after preparation!

Collaboration: Sugar Loaf

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.