Matcha Salmon Poke Bowl
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
When I tell you matcha is a versatile ingredient, I really mean it. Most people use matcha powder for sweets like in cupcakes, muffins or even brownies, but then here is an interesting fact. Matcha works just as fine in savory food. One such example is the Matcha Salmon Poke Bowl. This simple dish is made from a few main ingredients like rice, salmon and vegetables. But the sweetness of salmon, earthiness of matcha and the freshness of vegetables gives it a finger-licking taste.
• 2 cups sushi rice, rinsed
• 400 grams salmon, sashimi quality
• 1 medium cucumber, sliced
• 1 cup edamame
• 1 tbsp Mantra Matcha: Premium Ceremonial Matcha
• 6 radishes, fresh and sliced
• 1 grapefruit, sliced
• 2 tbsp tamari
• 4 tbsp vegetable oil
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp soya sauce
• 1 tbsp rice syrup
• A bunch of coriander
• Juice of 1 lime
Step 1: In a saucepan, add 3 cups of water and place it in medium heat.
Step 2: Add salt and rice to the water and bring it to a boil
Step 3: Reduce the heat and cover the saucepan with a lid.
Step 4: Let it cook for 15 minutes.
Step 5: turn off the heat and let the saucepan sit for 10 minutes.
Step 6: In a bowl, add 6 tbsp of hot water and matcha and mix well.
Step 7: Pour the matcha mixture over rice and mix well.
Step 8: In a saucepan, add water, salt and edamame and let it boil for 2 minutes.
Step 9: Strain the edamame and pour over cold water.
Step 10: In a bowl, mix grapefruit juice, rice vinegar, tamari, soya sauce, sesame oil, vegetable oil, lime juice, and rice syrup and mix well.
Step 11: Cut fresh salmon in 2 inches cube and put in it the dressing bowl.
Step 12: For serving, add matcha rice at the bottom on the bowl, add salmon, radishes, cucumber, grapefruit, edamame and drizzle the leftover dressing.