RECIPE BY LOUISE LAURENIUS VOL 14 Poké bowl

Smooth and fresh lunch

Invite friends to the dining table and let them put together their own poké bowl. Here, Louise Laurenius shares tips on delicious ingredients.

RECIPE FOR POKÉ BOWL (4 SERVINGS)

This recipe requires a bit of prep, but you can prepare everything the day before and just set the table when the guests arrive. It doesn't get more convenient than that for serving something fresh. You can naturally vary the ingredients to your liking, but here are my best tips for ingredients that are delicious to combine in a poke bowl:

4 servings of cold jasmine rice

Edamame beans

Roasted almonds

Nori sheets

Pickled ginger

Spring onion

Soy sauce

MARINATED SALMON, HOW TO:

400 g salmon

0.5 red chili

2 green onions

1 large handful of cilantro

2 cm ginger

2 tsp sesame oil

2 tbsp soy sauce

MANGO SALSA, HOW TO:

1 mango

1 avocado

1 large handful of cilantro

0.5 dl pomegranate seeds

1 lime, the juice

Salt & pepper

Cut mango and avocado into cubes. Roughly chop the cilantro. Mix everything with pomegranate seeds, lime juice, and season with salt and pepper. Store in an airtight container in the fridge.

PICKLED RED ONION, HOW TO:

2-3 dl shredded red cabbage

2 tbsp sesame seeds

1 dl rice vinegar

2 dl granulated sugar

3 dl water

Place the red cabbage in an airtight jar along with the sesame seeds. Boil rice vinegar, sugar, and water until the sugar has dissolved. Pour the mixture over the red cabbage and make sure all the red cabbage is covered by the liquid. Let the pickled red cabbage stand in the fridge overnight.

PICKLED CUCUMBER, HOW TO:

15 cm cucumber

2 tsp rice vinegar

1 tsp maple syrup

1 pinch of flake salt

Slice the cucumber thinly on a mandolin or with the help of a cheese slicer. Mix it with rice vinegar, maple syrup, and flake salt. Store in an airtight jar in the fridge.

WASABI MAYONNAISE, HOW TO:

1 egg

1 tsp rice vinegar

1 pinch of salt

2.5 dl vegetable oil or canola oil

1-2 tbsp wasabi (depending on taste)

Crack the egg into a cylindrical jar. Add rice vinegar, salt, vegetable oil, and wasabi. Insert an immersion blender into the jar and slowly pull it upwards while it's running. The mayonnaise should come together in about 30 seconds. Transfer the mayonnaise into a piping bag and store in the fridge.

SERVING

When it's time for serving - bring out all ingredients, including cooked rice, edamame beans, roasted almonds, nori sheets, pickled ginger, spring onions, and soy sauce (or other ingredients you prefer) and let your guests compose their own poke bowl according to their preferences. It becomes a fun activity around the dining table, while also being delicious. Buon Appetito!

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