When temperatures rise, we like preparing easy, refreshing meals. And it's even better when we can use vegetables from our own garden. Poke and chirashi are simply perfect for that.
Poke is an hawaiian cuisine specialty, while chirashi is a Japanese dish. Both contain grains, vegetables and fish. Calrose rice, a medium grain sticky rice, is typically used for chirashi. In both cases, your bowl can be personalized depending on your preferences.
For mayonnaise-based dips and sauces, you can replace half the mayonnaise with Greek yogurt. This allows to reduce the fat content of your recipes and it provides a little proteins as well.
Servings: 2 large bowls
Preparation time: 20 minutes
Cooking time: 10 minutes
- 250 ml (1 cup) of calrose rice (rinsed and drained)
- 375 ml (1 ½ cup) of water
- 15 ml (1 tablespoon) of rice vinegar
- 15 ml (1 tablespoon) of mayonnaise
- 15 ml (1 tablespoon) of plain Greek yogurt
- 5 ml (1 teaspoon) of toasted sesame oil
- 5 ml (1 teaspoon) of soy sauce oil
- Sriracha sauce or another hot sauce if desired
- Daikon radishes or Japanese turnip
- Red cabbage
- Pink shrimp
- Salmon tartare
- Cook the rice following the instructions on the packaging. When finished, add the rice vinegar and stir lightly. Refrigerate the rice while preparing the vegetables or prepare the rice in advance so it has time to cool down completely before it's time to serve.
- Prepare the vegetables based on your preferences (slices, juliennes, dice, etc.).
- In a small bowl, mix the sesame mayonnaise ingredients.
- Add rice in the two large bowls and press lightly.
- Top with your choice of vegetables and add the sauce.
- Add fresh herbs like coriander or chives at the time of serving. You can also sprinkle sesame seeds if you like.
Calrose rice can be replaced with quinoa or another type of grain.
This recipe is a complete and balanced meal as it contains rice, vegetables and at least one source of proteins.
Edamames must be cooked 5 minutes in boiling water. Add a little wasabi or mayonnaise if desired.