Poke Bowl with D’free Truffle

Indulge in the mouthwatering symphony of flavors that is the Poke Bowl – a beloved dish originating from the tropical shores of Hawaii, where fresh, vibrant ingredients come together to create a delightful culinary experience.

Ingredients for 3 servings:

• 1 tea cup of black imperial (forbidden) rice
• 1 tea cup of edamame
• 3 tea cups of sliced red cabbage
• 150g of shrimp
• Wakame seaweed
• Several pieces of D’free Truffle cheese

Recipe:

For the rice – Soak the rice for 5-6 hours or overnight. The rice-to-water ratio is 1 cup of soaked black rice to 2 cups of water. Once the water comes to a boil over medium heat, cover the pot and reduce the heat to the lowest setting. Allow the rice to simmer under the lid for 35 minutes without opening it. Then, check if it is cooked and, if needed, add another 5-6 tablespoons of water and let it steam for another 5-7 minutes. Season the rice with tamari sauce.

For the shrimp: If they are frozen, soak them in cold water for 3-4 minutes; if they are fresh, clean and season them with salt and spices to taste. Fry the shrimp on both sides, giving them 2-4 minutes on each side, depending on their size.

For the cabbage: Slice the cabbage and season it with rice vinegar, sesame oil, and sprinkle sesame seeds on top.

For the seaweed: Thaw the seaweed in cold water and then drain it in a colander.

For the edamame: Thaw the edamame in cold water and then drain it.

D’free Truffle cashew cheese is the perfect finishing touch to this Poke bowl, as it adds a unique taste.

Place the seaweed on the bottom of the bowl and then use your imagination to arrange the bowl 🙂

The Poke Bowl serves as a delicious representation of how cultures and flavors harmoniously come together, reflecting the essence of Hawaii while embracing culinary creativity from around the world. It welcomes everyone to experiment and add their unique touch, making each Poke Bowl a distinctive and personalized culinary masterpiece.