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Steam the edamame for 12 minutes. You can take peas if you can’t find them! I buy them in Asian grocery stores. When they are cooked, rinse them with cold water to stop the cooking.<\/p>\r\n\r\n\r\n\r\n
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Rinse the 400g of round rice with cold water, then pour it drained into the rice cooker with the 500g of water. I always prefer to weigh my water according to my rice, i.e. 1.25 times the weight of rice in water.<\/p>\r\n\r\n\r\n\r\n
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When the rice is cooked, unplug the rice cooker and let it rest for 10 minutes. Pour into a container with either salt and toasted sesame oil to taste, or make a vinegar rice as I explain HERE<\/a>.<\/p>\r\n\r\n\r\n\r\n
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Prepare the ingredients.<\/p>\r\n\r\n\r\n\r\n
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Peel and cut the mango into pieces.<\/p>\r\n\r\n\r\n\r\n
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Do the same with avocados.<\/p>\r\n\r\n\r\n\r\n
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Salmon.<\/p>\r\n\r\n\r\n\r\n
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The meal is really done while the rice is cooking! Then divide all the ingredients into 4 portions (not shown in the picture).<\/p>\r\n\r\n\r\n\r\n
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Place one portion of rice, one portion of edamame, salmon, avocado and mango in a large bowl. Sprinkle with sesame seeds and chopped coriander leaves. That’s all ! Enjoy either as in Hawaii with mayonnaise, or simply with soy sauce.<\/p>\r\n\r\n\r\n\r\n
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Poke bowl<\/h2>\n
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Right now, you may notice, but I'm posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and which I have had in mind for 6 years. I look forward to telling you more in due course. For once, I'm not being hyper traditional, as I'm putting together a poke bowl that is more modern than the original Hawaiian poke that has almost only fish, rice and very rich sauce. Here, lots of good stuff: avocado, coriander, sesame seeds, edamame<\/em> and mango, all on rice either dressed with vinegar or toasted sesame oil. I prefer this last version. A little nod to my friend Ga\u00eblle with whom I have made this dish many times! This dish is delicious and takes less than 20 minutes to make!<\/span><\/div>\n
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