Here is the third and final recipe in partnership with Uhaina Organic Beer. This time I propose a healthy poke bowl, with whole grain rice, marinated salmon and tuna and…]]>
Tuna salmon poke bowl with mango-passion sauce
Here is the third and final recipe in partnership with Uhaina Organic Beer. This time I propose a healthy poke bowl, with whole grain rice, marinated salmon and tuna and lots of good stuff, to go with an organic beer Uhaina IPA ice cold (silver medal Paris 2020)! It's summer on the plate! I often cook poke bowls, because the few times I buy them, I'm always a little disappointed, so I might as well make it myself. In addition to that, I put here a mango passion sauce that will deliciously excite the taste buds!
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Avocado, salmon and Samurai sauce inverted Makis
I had tasted these inverted makis in a "fusion" restaurant in Santiago, Chile with two friends. Although not very traditional, they were really delicious. I had proposed on the blog, Japanese makis with chilli salmon and Korean gimbaps with chicken. Two similar techniques, but with vinegar rice for the first and sesame oil rice for the second. As we are clearly on the "fusion food" here, I wanted to test a rice that was both vinegared (in lesser proportions) and with sesame oil. The result is perfect for me. Here with crispy shrimp and cooked and smoked salmon, the makis are rich but decadent and appetizing.
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Chilli salmon avocado maki
I'm an unconditional fan of maki. I had proposed it in my book "Je n'en ferai qu'une bouchée" published by Flammarion in 2016. I'm giving you a very good recipe for the blog today. The vinegared rice is a delight and I'll have more recipes with it very soon! These makis are not very traditional, but that doesn't stop me from finding them quite to my liking. And above all, to be able to make them easily at home rather than paying a high price for makis that are often very heavy in rice!
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