What type of rice is best used for a poke bowl?

Traditionally, sushi rice is used for a poke bowl, but you can also use other types of rice, such as brown rice or basmati rice.

Can you prepare a poke bowl in advance?

Yes, you can prepare the ingredients for a poke bowl in advance and store them in the refrigerator.

A poke bowl is a traditional Hawaiian dish that consists of a bowl of rice, raw fish, and various vegetables and toppings.

How do you store a poké bowl?

To maintain the freshness of the poké bowl, store leftovers in an airtight container in the refrigerator. Make sure to consume the dish within 1-2 days to retain optimal flavor and texture. If you store the ingredients separately, you can keep the bowl fresh longer and reassemble them later.

Can you freeze a Poké bowl?

Freeze separately: Store the marinated chicken, vegetables, and rice separately in airtight bags or containers for easier thawing. Avocado and fresh ingredients: Freezing can affect the texture of avocado and other fresh ingredients. Marinade: If you freeze the marinated chicken, the flavor may become even more intense. Thawing and Heating: In the refrigerator: Allow the ingredients to thaw slowly in the refrigerator to maintain texture. This can take several hours to overnight, depending on the amount. Heating: Heat the marinated chicken in a pan over medium heat until fully warmed. Heat the rice, and add the chicken and the remaining ingredients.

Poké bowl with chicken and ginger

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25min + 4 hours marinating

•

Easy

Discover the joy of a homemade Poké Bowl with marinated chicken and ginger. A colorful and flavorful dish to enjoy!

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Ingredients

What do you need?

Quantity: 4P

Marinade for the chicken:
2 cm grated ginger
1 tsp cayenne pepper
1 tbsp honey
1 pinch of salt
Juice of 1 lemon
2 cloves of garlic

800 g chicken thigh meat (skinless and boneless)
2 tbsp ghee or peanut oil
1 ripe mango
1 avocado
1 red bell pepper
150 g edamame beans
80 g pickled ginger

300 g basmati rice
1 pinch of salt
1 tbsp sushi vinegar

Marinade for the chicken:
2 cm grated ginger
1 tsp cayenne pepper
1 tbsp honey
1 pinch of salt
Juice of 1 lemon
2 cloves of garlic

800 g chicken thigh meat (skinless and boneless)
2 tbsp ghee or peanut oil
1 ripe mango
1 avocado
1 red bell pepper
150 g edamame beans
80 g pickled ginger

300 g basmati rice
1 pinch of salt
1 tbsp sushi vinegar

Preparation method

How do you make this?

Mix all the ingredients for the marinade. Cut the chicken thigh meat into strips and marinate for at least 4 hours, preferably overnight for better flavor and softer texture.

Let the marinated chicken drain and catch the juice.

Heat the oil in a large pan, fry the chicken until golden brown all around (about 10 minutes). Then pour in the collected juice and let it reduce and caramelize.

Slice the avocado and mango, and cut the bell pepper into fine strips.

Cook the edamame beans until al dente and rinse them with cold water.

Prepare the basmati rice according to the package instructions. Add sushi vinegar and salt, mix, and divide among 4 bowls. Place the fried chicken on top and garnish with slices of mango, avocado, edamame, and finally the pickled ginger.

Serve with ponzu or soy sauce. To eat, mix everything together first and enjoy!

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.

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Tips

Experiment with your favorite ingredients for a personal touch. Add some ponzu or soy sauce for extra taste. If you like it spicy, serve Shriracha or Kimchi Mayo.

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