Bresaola poke bowl
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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Bresaola poke bowl

By 22 February 2023

Ingredients

Instructions

  • 150 g Riso Gallo Aroma rice
  • 100 g Cooked peas
  • 10 green asparagus
  • 100 g Pickled peppers
  • 150 g Bresaola
  • a few basil leaves
  • 2 tbsp. coffee Olive oil
  • 1 tbsp. tablespoons sesame oil
  • 1 tbsp. tablespoon soy sauce
  • 1 tbsp. rice vinegar
  • 1 pinch Espelette pepper
  • 1 pinch Ginger powder
  • Salt
  • Pepper
  1. For the rice and water into a saucepan. Bring to a boil and reduce to low heat.
  2. Cook for 20 minutes until the rice has completely absorbed the water. Add the rice vinegar and let cool.
  3. Rinse the asparagus and cut them into sections.
  4. Cook them in a pan with olive oil, salt and pepper for 5 minutes over medium heat. Book.
  5. In a bowl, prepare the vinaigrette by mixing the sesame oil, soy sauce, rice vinegar, Espelette pepper, ginger, salt and pepper.
  6. Cut the pickled peppers into strips.
  7. Divide the rice in a bowl and add the asparagus, peas and pepper strips on top.
  8. Add the bresaola. For the vinaigrette and sprinkle with chopped basil. Serve immediately.
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Bresaola poke bowl

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