The Poke Bowl is a typical Hawaiian dish based on raw fish, a dish that can be served as an appetizer or as a main course. In Italy, we became familiar with this dish about five years ago with the opening of many “poke places.” Poke in Italian means to cut into pieces and Bowl means bowl, so we can compare it to a classic large Italian salad that everyone can decide to compose as they like. It is a balanced preparation made of carbohydrates, proteins, vegetables, and fruit. In this recipe, mine is an Italian-style Poke Bowl, certainly no less tasty. I like to discover new dishes, but I have to put my own spin on each one… As a dressing, I didn’t add sauces, only oil and lemon. So all that remains is to unleash your imagination!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling
Ingredients
- 1 cup Venere black rice
- 8 oz smoked salmon
- 10 cherry tomatoes
- 1 Tropea red onion
- arugula to taste
- 1 yellow peach
- 1 lemon
- oil to taste
- salt
- oregano to taste
- balsamic vinegar to taste
- 2/3 cup water for cooking the rice
- pepper to taste
Steps
Start by preparing the rice. Rinse the rice several times under water to remove impurities.
Then cover it with water (the ratio of water to rice is one to one). Cover with a lid and bring to a boil over moderate heat, then lower the heat and cook for the time indicated on the rice package (usually 12/14 minutes) without ever removing the lid or stirring. The rice should absorb all the water. Once cooked, turn off the heat and let it rest for another 10 minutes.
At this point, proceed with preparing the ingredients.
Start with the citronette that you will use to season the rice and salmon. Emulsify the filtered lemon juice, oil, and salt. Take a portion and season the rice, stir and mix well.
Cut the cherry tomatoes in half and season with oil, salt, and oregano.
Now prepare the salmon. If, like me, you purchased sliced smoked salmon, stack them and then horizontally cut slices about 1.5 cm wide. Season with the remaining citronette and pepper, let it marinate.
Slice the onion and soak it for 5 minutes in water, usually, it is sweet so no need to soak it longer, then rinse it, drain well, and season with oil, salt, and balsamic vinegar.
For the vegetable, I chose arugula, which I cleaned, washed, and dressed with oil and salt, while for the fruit, a yellow-fleshed peach cut into thin slices.
At this point, all that remains is to combine all the ingredients.
The Italian Style Poke Bowl is ready!!
Storage
The Poke should be consumed as soon as it’s prepared.
