[Po-kay bowl]. This is a traditional Hawaiian dish with it’s roots in Japanese cuisine. Around the end of the nineteenth century, there was a large influx of immigrants to Hawaii from Japan, who came to the Pacific to work on the sugar and pineapple plantations. Hawaii and Japan are both seafaring cultures, and both have long traditions of enjoying raw fish, so it’s no surprise that this fusion dish became extremely popular. Nowadays there are endless variations of poke bowls to suit every diet and preference. This version is vegetarian, but still has the flavour of the ocean, thanks to the addition of algae pearls.
Makes 3 portions
3 cups cooked rice
300g firm tofu, cubed.
50g spring onions, sliced into strips
100g carrot, sliced into strips
100g green peas
150g cucumber, cubed
50g algae pearls
30ml lime juice
10ml soy sauce
10ml sesame oil
80ml neutral oil
Blanch the green peas for 2 minutes in boiling water.
Combine the lime juice, honey, soy sauce and both oils in a small bowl. Whisk to combine.
Set the tofu in a bowl. Add 2 tbsp of the dressing, and allow to marinate for at least 15 minutes.
Divide the rice between three bowls. Top with the marinated tofu, carrots, spring onions, green peas and cucumber. Decorate each bowl with a generous spoon of algae pearls and finish with the remaining dressing.
Hvis du likte denne poke bowl med tofu og algeperler, vil du kanskje like disse oppskriftene:
Algeperler er vårt svar på kaviar. Disse små kulene er den perfekte toppingen for sushi, egg og fiskeretter. Glutenfrie og veganske, algeperler kombinerer den delikate smaken av wakame med den behagelige teksturen av rogn. De kan nytes varme eller kalde, og beholder farge, smak og tekstur selv etter tilberedning. Dette innovative produktet er perfekt for de som ønsker å utvide sine kulinariske grenser, lage visuelt fantastiske retter og sette i gang samtaler rundt middagsbordet.