Poke bowl Hawaii comes to Brittany 

Le Poke Bowl aux algues c’est la rencontre du plat veggie tendance de la cuisine hawaïenne avec la saveur nos algues bretonnes ! La saveur du saumon s’allie parfaitement à la fraîcheur des légumes, des fruits mais aussi de notre tartare d’algue au citron confit ! La recette du Poke Bowl en Bretagne c’est sain, gourmand, frais et ça s’accompagne de tartare d’algues. Ingrédients et préparation détaillée à découvrir ci-dessous.

20 min
15 min

Ingredients

For 1 "BOWL":
◦ 70g of seaweed tartare with lemon confit
◦ 100g of cooked quinoa or rice
◦ 20g of cooked lentils
◦ 1/2 an avocado
◦ 1 carrot
◦ 3/4 of a red radish or 1/2 a horseradish
◦ 1 fresh field-grown tomato
◦ Spring onion or red onion
◦ Lime
◦ 100g of non-oily wild or organic salmon
◦ Seeds such as pumpkin seeds, sesame seeds, buckwheat, almonds...

Preparation

How to make:
◦ Cut the salmon into approximately 1.5 cm cubes. Marinate for a minimum of 15 minutes with 1 tbsp of seaweed tartare, juice of 1/4 lime, 1 tsp soya sauce and sesame seeds.
◦ Mix the quinoa with lentils. Season with the remaining seaweed tartare with lemon confit, lime and sea salt.
◦ In your bowl or bento, arrange the quinoa salad with various cut ingredients.
◦ At the last moment, add sea salt and the rest of the lime on the raw vegetables. Enjoy by mixing the ingredients.