Poke Bowl with Smoked Mackerel

Ingredients

• 200 g parboiled rice
• Salt
• 200 g pak choi (1 pak choi)
• 1 tbsp Sesame oil
• 150 g Thai asparagus
• 150 g baby corn kernels
• 1 cucumber
• 100 g seaweed salad
• 250 g smoked mackerel (skin and bones removed)
• a handful coriander leaves (5 g)
• 2 tsp sesame seeds (10 g)
• 2 Organic Limes

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions for 8–10 minutes; then let it rest for 10 minutes.

2. 2.

   Meanwhile, clean and wash pak choi, cut into small pieces. Heat sesame oil in a pan. Sauté pak choi for 5 minutes over medium heat.

3. 3.

   In the meantime, clean asparagus, wash, cut into short pieces and boil in salted water for 1 minute. Then shock in cold water and drain.

4. 4.

   Similarly boil baby corn in salted water for 1 minute, shock in cold water and drain. Peel cucumber, wash, peel and cube it.

5. 5.

   Fill bowls with rice. Arrange pak choi, asparagus, corn kernels, cucumber cubes and seaweed salad on top.

6. 6.

   Cut mackerel into pieces and arrange them centrally. Wash coriander and pat dry.

7. 7.

   Sprinkle bowls with coriander and sesame seeds. Halve limes, place one half on each bowl and serve the poke bowl with smoked mackerel.