- 160g raw salmon
- One avocado pear
- Half a mango
- One cucumber
- 100g grated white cabbage
- 10 sticks of Isigny Sainte-Mère mature Mimolette
- One shallot
- 100g cooked rice
- 20g unsalted Isigny PDO butter
For the marinade
- One finely chopped yellow onion
- The juice of one lime
- One chopped clove of garlic
- Grated ginger
- 1cl olive oil
- One soup spoon sesame oil
- One soup spoon soy sauce
- 1cl turmeric
The night before:
Put together the marinade with the listed ingredients, dice the salmon and stir it all together, before setting it aside in a cool place overnight.
On the day:
Put the butter in a frying pan, chop the shallot and brown the pieces.
Cook the rice and leave it to cool down to room temperature
Dice the avocado pear, the half mango and the cucumber.
Grate the white cabbage
Take a bowl and put in it the rice, sticks of Mimolette, grated cabbage, avocado, mango, cucumber, before adding the marinaded ingredients. Scatter the cooked shallot over the bowl before topping it with a dash of marinade or a little vinaigrette.
*A poke bowl is a Hawaiian salad starter, which gets its name from the Hawaiian verb “poke” meaning to cut or chop up.