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Lobster Poke Bowl
2018-05-16
https://www.metro.ca/userfiles/image/recipes/poke-bowl-au-homard-10783.jpg
PT20M
PT20M
PT40M
Sushi rice:Put the rice in a large bowl and gently rinse in cold water with a wooden or plastic spoon, then drain the water.Repeat 3 or 4 times, or until the water is clear. This is to remove the excess starch.Cook the rice with 1 ¾ cup of water in a rice cooker or in a pot and follow the instructions on the package.Add the sushi rice seasoning and stir with a wooden spoon.Let the rice cool for 12 to 20 minutes, stir 2 to 3 times so the rice soaks up the seasoning.Sushi rice seasoning:Mix all the ingredients until the salt and sugar is dissolved.Assembling the bowl:Add the rice in 4 medium bowls or deep dishes.Divide the lettuce, strawberries, carrots, and avocado between all the bowls.Top with the cooked lobster and green onions.Sprinkle the sesame seeds and add a generous drizzle of dragon sauce.Source: Émilie Gaillet
2
2
4
3
2
sushi rice:
2 cups (500 mL) sushi rice uncooked
1 3/4 cup (475 mL) water
1/3 cup (80 mL) sushi rice seasoning
sushi rice seasoning:
1/3 cup (80 mL) rice vinegar plain
1 Tbsp. (15 mL) salt
1 Tbsp. (15 mL) sugar
poke bowl topping:
454 g cooked lobster meat
1 cup (250 mL) iceberg lettuce, finely chopped
12 nice strawberries, halved
3/4 cup (180 mL) edamame frozen
4 small Lebanese cucumbers, sliced
3/4 cup (180 mL) carrot, julienned
2 ripe avocados
2 green onion, chopped
sesame seeds for sprinkling
store-bought dragon sauce
Lobster Poke Bowl
2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
sushi rice:
-
2 cups
(500 mL)sushi rice uncooked
-
1 3/4 cup
(475 mL)water
-
1/3 cup
(80 mL)sushi rice seasoning
-
sushi rice seasoning:
-
1/3 cup
(80 mL)rice vinegar plain
-
1 Tbsp.
(15 mL)salt
-
1 Tbsp.
(15 mL)sugar
-
poke bowl topping:
-
454 g
cooked lobster meat
-
1 cup
(250 mL)iceberg lettuce, finely chopped
-
12
nice strawberries, halved
-
3/4 cup
(180 mL)edamame frozen
-
4
small Lebanese cucumbers, sliced
-
3/4 cup
(180 mL)carrot, julienned
-
2
ripe avocados
-
2
green onion, chopped
-
sesame seeds for sprinkling
-
store-bought dragon sauce
Preparation
Sushi rice:
Put the rice in a large bowl and gently rinse in cold water with a wooden or plastic spoon, then drain the water.
Repeat 3 or 4 times, or until the water is clear. This is to remove the excess starch.
Cook the rice with 1 ¾ cup of water in a rice cooker or in a pot and follow the instructions on the package.
Add the sushi rice seasoning and stir with a wooden spoon.
Let the rice cool for 12 to 20 minutes, stir 2 to 3 times so the rice soaks up the seasoning.
Sushi rice seasoning:
Mix all the ingredients until the salt and sugar is dissolved.
Assembling the bowl:
Add the rice in 4 medium bowls or deep dishes.
Divide the lettuce, strawberries, carrots, and avocado between all the bowls.
Top with the cooked lobster and green onions.
Sprinkle the sesame seeds and add a generous drizzle of dragon sauce.
Source: Émilie Gaillet
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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