Poke-Style Salad
4 servings
670 minutes
Hawaiian poke is such a trendy and popular dish today that it could well be included in the New Year's canon. The recipe from Egor Rudolsky is certainly not simple, not so much in execution as in the set of ingredients: for it you have to put together sriracha sauce, rice vinegar, mirin, passion fruit, sesame paste, nori seaweed. But the result is a subtle range of flavors with the participation of exotic spices, all within one plate. So exciting that you will want to play them over and over again.
1
Soak cashews in water for 12 hours.
- Cashews: 30 g
2
Add sesame paste, lemon juice, salt, and 10 grams of vegetable oil to the mango puree. Mix everything with a whisk until smooth.
- Mango puree: 30 g
- Sesame paste (tahini): 10 ml
- Lemon juice: 3 ml
- Salt: 2 g
- Vegetable oil: 20 ml
3
Blend together: soaked cashews, sriracha, 10 grams of rice vinegar, 2 grams of chili pepper, and 10 grams of soy sauce. Blend until thick cream consistency. If necessary, add clean filtered water to avoid the sauce being too thick.
- Cashews: 30 g
- Sriracha: 3 ml
- Rice vinegar: 30 ml
- Fresh chili pepper: 4 g
- Soy sauce: 100 ml
4
In a small saucepan, mix soy sauce (90 g), rice vinegar (20 g), and mirin (30 g). Place over medium heat and bring to a boil, but do not boil. Let it cool.
- Soy sauce: 100 ml
- Rice vinegar: 30 ml
- Mirin: 30 ml
5
Marinate the cucumbers. Remove the ends of the cucumber, cut into 2 cm cubes and place in a marinating container. Chop the chili, add to the cucumbers and pour in soy sauce. Leave for 20 minutes.
- Cucumbers: 30 g
- Fresh chili pepper: 4 g
- Soy sauce: 100 ml
6
Boil the rice until cooked.
- Rice: 80 g
7
Peel the shrimp, remove the tail, head, and intestinal vein. Boil in boiling water for 3 minutes.
- Shrimp: 30 g
8
Cut the salmon and tuna into 1 cm cubes.
- Salmon fillet: 150 g
- Tuna fillet (loin): 30 g
9
Peel the avocado and cut it into 2 cm cubes.
- Avocado: 30 g
10
Cut the nori seaweed into thin strips.
- Dried nori seaweed: 1 piece
11
Cut the passion fruit in half.
- Passion fruit: 0.5 piece
12
In a poke bowl, mound the rice, add soy sauce and then layer the ingredients in the following order: pickled cucumbers, tuna, avocado, salmon, shrimp. Drizzle with cashew and mango sauces. Garnish with nori strips and half a passion fruit.
- Rice: 80 g
- Soy sauce: 100 ml
- Cucumbers: 30 g
- Tuna fillet (loin): 30 g
- Avocado: 30 g
- Salmon fillet: 150 g
- Shrimp: 30 g
- Cashews: 30 g
- Mango puree: 30 g
- Dried nori seaweed: 1 piece
- Passion fruit: 0.5 piece
