Super poké bowl

I think, for the first time, I won’t say that this is a traditional Scandinavian dish. Poké bowl comes from Hawaii and is normally a combination of raw fish, rice and vegetables. The last years, Poké bowl has become very popular in Scandinavia. I think the combination of fish (which we love) and vegetables (healthy) in one bowl (simple) makes the dish go right into our hearts.

I have done my own version of a fantastic Poké bowl. Since I’m pregnant with our first child at the moment, I have fried the salmon shortly. That’s up to you. If you want the original Poké, you can use my recipe but not fry the fish. Remember that you can vary your Poké with other fish than salmon and actually replace the rise with rice noodles which I have done quite often.

Smaklig måltid and happy game day today! #SuperBowlLIII

Ingredients (4 pers):

• 1 lb fresh salmon
• 2 tsp sesame oil
• 1/2 lemon (juice)
• 2 tbs black sesame seeds
• 2 scallions

Rice or Rice noodles

• 1 tbs coconut oil
• 1 cup brown rice
• 1 lemon grass
• 3 lime leaves (fresh or frozen)
• 1 1/2 cup water
• 1 tsp salt

Mango and cucumber salad

• 1 cucumber
• 0.5 lb frozen mango pieces
• 1/2 red chili
• 2 tbs rice vinegar
• 1 lime (juice)
• 1 tbs raw sugar
• 1 inch fresh ginger
• salt and pepper

In addition

• 0.5 lb edamame beans
• 1 avocado
• 1 cup mayonnaise
• 1-2 tsp wasabi
• 1 cup cashew nuts, rosted in sea salt
• 3 carrots
• pickled red onion

Start with the rice or noodles. If rice noodles, just follow the instruction on the packaging. If raw rice, heat in a pan together with coconut oil, nicely cut lemon grass and the whole lime leaves.

If raw fish: cut the salmon in 0.5 inches pieces and place in a small bowl. Mix together with sesame oil, lemon juice, black sesame seeds and the cut scallions. Let it rest until serving. If you prefer the fish prepared, place the fish in a pan and fry shortly until the fish get a nice grilled surface (add the scallions after frying).

Cut the cucumber and the mango in small pieces and place them in a bowl. Cut the chili really small (taste it to make sure how spicy it is before adding). Add chili, lime juice, rice vinegar, raw sugar, grated ginger, salt and pepper and stir around so all mango and cucumber pieces get the delicious flavor from the dressing.

Mix mayonnaise and wasabi in a bowl and add some salt and pepper.

Cut the avocado in thin pieces. Peel the carrots and make beautiful ribbons with help of a peeler.

Roast the cashew nuts in a dry pan and add some sea salt.

Now it’s time to start with the composition. Use a deep plates. Start with placing the rice/rice noodles in the bottom of the deep plate. Then add each part of the dish in one corner on top of the rice. I start with some salmon, then the cucumber and mango salad, pickled red onion, ribbon carrots, edamame beans, avocado, cashew nuts and top with the wasabi mayonnaise and sprinkle some more black sesame seeds.

Smaklig måltid!

My deep plate is from Danish Normann Copenhagen and my sticks are bought in Vietnam.