The Salmon Poke Bowl is now a major hit in the food world. Originally from Hawaii, this dish is like a disassembled sushi roll in a bowl. It has become popular because it is healthy, filled with protein, and very easy to prepare for someone with a busy schedule.

Here is the simple guide to making a Salmon Poke Bowl in your own kitchen.

Ingredient

To get the best taste, you need fresh ingredients that balance salty, sweet, and sour flavours.

• 250g Fresh Salmon must be sushi-grade, cut into small cubes.
• Use 1 cube of sushi rice seasoned with a little vinegar, sugar, and salt.
• You can use salad greens or quinoa instead of rice.
• 2 tbsp Soy Sauce for a savoury, salty base.
• 1 tsp Sesame Oil adds a nice toasted smell and taste.
• 1 tsp Rice Vinegar for a bit of tanginess.
• 1/2 tsp Sriracha, add this if you want a little bit of spice.
• 1 tsp fresh ginger grate very small.

The Toppings:

• Use edamame beans, sliced cucumber, and thin radish slices.
• Half an avocado, sliced into pieces.
• Dried seaweed (nori) and pickled ginger.
• sesame seeds and chopped green onions.

Instruction

In a bowl, mix the soy sauce, sesame oil, vinegar, ginger, and Sriracha. Add the salmon cubes and stir gently so every piece is covered. Put it in the fridge for 15 to 30 minutes. Do not leave it too long, or the fish texture will change.

Cook your rice and let it cool down to room temperature. The rice mustn’t be hot when you serve it, or it will warm up the raw fish and make the vegetables soft.

Put the rice into deep bowls. Place the marinated salmon in the middle. Arrange the edamame, cucumber, radish, and avocado in neat piles around the fish to make the bowl look beautiful.

Sprinkle sesame seeds and green onions over the top. If you like, you can add a small drizzle of creamy spicy mayo for extra flavour.

Extra Tip: Always tell your fish seller that you plan to eat the salmon raw. They will help you pick the safest, freshest piece available for your meal.

Red Ice Cocktail 

The Red Ice Cocktail is more than just a regular drink; it uses frozen fruit juice instead of plain water ice. This means it gets more flavorful as it sits, rather than getting watery and tasteless like traditional cocktails. To get that deep red colour and a perfect taste, you need the right ingredients.

Here is your simple guide to making this stylish, colourful drink at home or at your next event.

Ingredient 

• 1Cup Hibiscus Tea (Zobo). Brew it strong and let it cool down completely.
• 1/2 Cup Pomegranate or Cranberry Juice. This adds a sharp taste and a rich red color.
• Fresh Raspberries or Pomegranate Seeds. These will be frozen inside your ice cubes.
• 60ml Vodka or Silver Tequila. If you want a non-alcoholic mocktail, use sparkling water instead.
• 30ml Fresh Lime Juice. This adds the necessary sour kick.
• 15 ml Sugar Syrup: To balance the sour fruit flavors.
• A Splash of Club Soda: For a crisp, bubbly finish.
• Fresh Mint for a nice smell and a pop of green.
• Lime Slice to make the drink look professional.

Instructions 

• Mix the cool hibiscus tea with the pomegranate juice. Place one or two raspberries into a large ice cube tray. Pour the juice mixture over the fruit and freeze for at least six hours. Using big ice cubes is better because they melt slowly and release flavour gradually.
• In a cocktail shaker, mix your alcohol (or water), lime juice, and sugar syrup. Fill the shaker with regular ice and shake hard for 15 seconds. This makes the drink very cold and adds tiny air bubbles for a better texture.
• Place one large “Red Ice” cube into a clean glass. Pour the mixture from your shaker over the red ice using a strainer.

• Add a splash of club soda to the top. Garnish with your fresh mint and a lime slice. As the red ice starts to melt, the drink will change from clear to a deep, beautiful red, and the fruit taste will get stronger with every sip.