Flowering Rice Cool Salmon Stooling Bowl

Poke sauces are another food that seems to appear all over the place. I believe Boston alone has a few spots that you can get poked bowls, and they are delicious. But for those of you who don't know about poking bowls, they are basically sushi bowls with raw fish, a few toppings of your choice, topped with some rice or salad.

With rice becoming too full of carbohydrates (I tried to eat less), I decided to make a different version of my favorite poke bowl. That version is this Salmon pokes a bowl with cauliflower rice. Yes ... cauliflower rice, my new favorite thing in this world is hard to eat low carbohydrates.

Salmon Poke

  • 1 pound Salmon, sushi class
  • ¼ cup of soy sauce
  • 1 teaspoon of grape rice vinegar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of sesame seeds

Quick pickle of cucumber

  • 1 medium of cucumber
  • 1 onion, chopped
  • ⅔ cup of rice vinegar or enough to cover most of the cucumber
  • 1 teaspoon of red pepper flakes

Cauliflower rice

  • 1 medium head cabbage flower
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 1 tablespoon of Rice vinegar

Poke the bowl

  • Salmon Poke
  • Cauliflower rice
  • Pickled cucumber
  • 1 cup Edamame beans, cooked
  • 3 tablespoons of leeks, chopped
  • Sesame seeds, to taste

Salmon Poke

  1. Cut salmon-sized bite
  2. Throw the salmon in a bowl with the remaining ingredients
  3. Cover and leave in the refrigerator to marinate for at least 30 minutes or more
  4. After salting, take and add a poke bowl

Quick pickle of cucumber

  1. Using a mandoline slicer or knife, slices of cucumber into small thin rounds
  2. Chop the onion to a small thin round
  3. Place the cucumber and shallot slices into the bottle
  4. Cover with vinegar and red pepper flakes
  5. Cover and let sit for at least 30 minutes or more
  6. After at least 30 minutes, take the cucumber out of the fridge and top into the poking bowl

Cauliflower rice

  1. Cut the cauliflower's head to the flower petals and place it in a food processor
  2. The processor food pulse until the flower petals become small-sized rice granules
  3. Hot medium sized pan on medium heat
  4. Place olive oil in a pan
  5. After a hot pot, add cauliflower rice and cook until soft rice
  6. When cooked, take the cauliflower from the fire and let it cool
  7. Add rice and salt vinegar and place in a bowl
  8. Cover the bowl and place it in the refrigerator until the rice is cool

Poke the bowl

  1. Add salmon, cauliflower rice, pickled cucumbers, edamame, leeks, and sesame seeds to the bowl
  2. Serve and enjoy!

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