Nordic style poke bowl with salmon and blueberries

Today we present you an incredible and colorful Nordic style poke bowl with salmon and blueberries that, I anticipate you, it will not leave you indifferent.

Important: in this recipe we are going to use raw salmon, therefore, we recommend that you freeze for at least 48 hours before making this recipe.

What is poke?

Poke was originally a marinated raw fish and vegetable salad that was eaten cold. Today, poke has evolved to what we know today, where we already include many more ingredients such as rice, quinoa, legumes, fruits, vegetables and nuts.

But, to make it poke, it is necessary to bring marinated fish. Traditionally, the fish used was yellow fin tuna, but today we already find them with other fish such as salmon or octopus.

Lately it is a dish that is becoming very fashionable, but I already tell you that it has nothing modern. In Hawaii they have already been consuming it for many years (since the 70s) and, in addition, it was a somewhat humble dish because it was made with the remains of the fish that were left over after fishing.

Little by little it was improved and sophisticated and left the borders of Hawaii until it reached Europe as we know it today: as a modern, sophisticated, healthy dish full of vitamins and nutrients.

Nordic style poke bowl with salmon and blueberries

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Poke bowl in the style of the Nordic countries, with salmon and blueberries. A perfect, healthy and complete unique dish.

• Irene Arcas

• Kitchen: Modern
• Recipe type: salads
• Calories: 250
• Rations: 4

• Cooking time: 40M
• Total time: 40M

Ingredients

White rice for poke

• 30 g of rice vinegar
• 10 g of sugar
• 1 and 1/2 teaspoons of salt
• 1000 g of water
• 300 g of rice for sushi
• 1 piece of kombu seaweed (optional)

marinated salmon

• 2 branches of fresh dill
• 50 g of red onion
• 40 g lime juice
• 40 g soy sauce
• 400 g of fresh salmon loin (previously frozen) cut into 2 cm cubes

Other ingredients

• a handful of blueberries
• 1/2 cucumber semi-peeled, sliced
• a handful of walnuts
• a handful of green shoots (mixed lettuce type)
• 1 lime in 4 wedges
• a sprigs of dill

Preparation

1. Dressed white rice

   We put a bowl on the lid of the glass. We weigh the vinegar and sugar in the bowl and add ½ teaspoon of salt. We mix with a spoon and reserve.

2. We put the water and 1 teaspoon of salt in the glass. We introduce the basket with the well washed rice and kombu seaweed and program 18 minutes, temperature 100 ° C, speed 4.

   With the notch on the spatula, we remove the basket and pour the rice into a large and spacious bowl. With the spatula, we move the rice to cool and air out and gradually add the reserved vinegar dressing.

   We rinse the glass.

3. marinated salmon

   Put the dill, onion, lime juice, soy sauce in the glass and chop 4 seconds, speed 4. 

   We put the salmon in a bowl and add this marinade. We stir well and let it rest for 10 minutes.

4. Home

   We put the rice in individual bowls and we place the rest of the ingredients on top in an orderly and beautiful way: the salmon, the lettuce, the blueberries, the walnuts and the cucumber. We water with a drizzle of lime, chopped dill and, if we want, decorate with sesame seeds.