Post-containment recipe: Aperol's poke-bowl – Feet in the dish

Every lunchtime, until the restaurants reopen, we will offer you a recipe to make at home. Here, as a fresh aperitif, the multicolored "poke bowl" and its matcha tea vinaigrette made for Aperol by our colleague Dorian Nieto.

pokebowlmulticolore - Post-containment recipe: Aperol's poke-bowl - Feet in the dish

Poke bowl © Dorian Nieto / Aperol

For 4 people
Preparation time: 15 minutes
Cooking time: 10 minutes

½ avocado
150g salmon
¼ mango
1 tsp mixed seeds
60g rice
1 very thin slice of red cabbage
A few arugula sprouts
3 tbsp olive oil
1 tbsp rice vinegar
¼ tsp matcha tea
salt and pepper

Cook the rice according to the directions on the packaging and allow it to cool.
Peel the avocado and mango. Cut the avocado and cabbage into thin slices. Cut the mango and salmon into small cubes.
In a bowl, combine the oil, vinegar, matcha tea, salt and pepper.
Divide the rice among the bowls. Drizzle with a little sauce. Add the avocado, cabbage, salmon and mango. Drop the arugula sprouts. Sprinkle again with a little sauce and sprinkle the seeds.

Categories Cooking

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