This is a dish of beach culture, a way to eat sashimi and side dishes, but all together, between one wave and another. How about using the convenience of preparing a light and delicious meal?
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The following recipe is ready in 20 minutes and yields two portions.
200 g diced skinless salmon
½ minced red onion
1 minced pepper
1 tablespoon light shoyu
1 teaspoon oyster sauce
½ chopped mango
Ginger paste to taste
1 cup tea
Sesame to taste
Salt and pepper to taste
In a bowl, put the salmon.
Add onion, finger, soy sauce, oyster sauce and mango.
Mix until ingredients are well incorporated.
Season with salt and pepper to taste and set aside.
On a plate, put some ginger paste.
Spread well to form poke base.
Put a ring and arrange sprouts in the bottom.
Cover with salmon and sprinkle sesame to taste.
Add more shoots.
Remove the rim and serve then.
See the step by step of this recipe on my Instagram - click here.