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Mini Poke Bowl

Mini poke bowl made with small nori cups.These nori cups are handy, edible 'tartelettes' made from roasted seaweed. They are perfect for serving small bites or, of course, a 'mini poke bowl'.

Ingredients

fresh mango
Red onion
Nori cups
edamame beans
Roasted sesame with ume
Sakura cherry wood smoked rice vinegar
Cherry blossom vinegar
Kewpie mayonnaise
Sushi rice
Carrot
Sushi vinegar
Soy sauce (transparent)
Shiso
Red shiso dressing

Preparation

  1. Wash the rice and cook it with 6 dl of water for 20 minutes.
  2. Spoon the rice onto a tray, generously sprinkle with the cherry blossom vinegar, and let it cool completely.

  1. Squeeze the Kewpie mayonnaise into a bowl and mix in the 'Sakura cherry wood smoked rice vinegar' to taste.

  1. Slice the red onion into thin rings, submerge in sushi vinegar, and let sit for about 24 hours.

  1. Cut the mango and tuna into nice, even cubes.
  2. Marinate the tuna 'à la minute' in a little 'red shiso dressing'.

  1. Use a peeler to make beautiful ribbons from the carrot and trim them into neat rectangles.
  2. Marinate the strips in sushi vinegar for at least 24 hours.
  3. Roll them into nice rolls.

  1. Shape the sushi rice into nice balls by hand and fill the nori cups without touching the edges.
  2. Place nice dollops of sakura mayo on the rice.
  3. Garnish the rice with the vegan tuna, edamame beans, and cubes of tuna and mango.
  4. Place a red onion ring on the dish.
  5. Sprinkle with the roasted sesame ume.
  6. Finish garnishing with a carrot roll containing a sprig of shiso.