Our chefs’ poke bowl
Preparation 20 minutes
Cooking 30 minutes
350 g octopus tentacles | 2 avocados | 350 g sushi rice | 1 lime | 100 g edamame | 1 bunch of pink radishes | sesame seeds | red onion | pomegranate seeds | 1 bunch of chives | rice vinegar | olive oil | 1 cucumber
1Rinse the rice. Cook the rice in a rice cooker or a pot of boiling water for 25 to 30 minutes.
2Once the rice is cooked, stir in a small amount of rice vinegar.
3Cut the cucumber and radishes into bite-size pieces. Peel the avocados, cut them in half and remove the pits. Finely chop the chives.
4Blanch the edamame by briefly immersing them in salted boiling water.
5Finely chop the red onion and then cook it in a frying pan with oil until softened and lightly browned. Deglaze the onions with vinegar to make a pickle.
6Sauté the octopus tentacles in a frying pan with olive oil. Once the tentacles are cooked, thinly slice them.
7For each serving, place warm rice in a bowl and add slices of octopus, an avocado half, chopped cucumber and radish, pomegranate seeds, edamame and the red onion pickle. Sprinkle with sesame seeds and finely chopped chives. Garnish with a quarter lime and serve.