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Lobster Poke Bowl 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
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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

Lobster Poke Bowl

Rate this recipe
1 Vote
2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 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
Imprimer ma sélection

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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