HAM POKE BOWL
- time
- 45'
- people
- 4
- difficulty
- Medium difficulty
elaboration
- Cut the slices of Iberian cured ham lengthwise.
- Peel and cut the mango into medium cubes and the cherry tomatoes into quarters.
- Peel and slice the carrots, radishes and avocados.
- Grate the peel and squeeze the juice from the citrus fruit.
- Boil the edamame in salted water for 5 minutes.
- Boil the rice in salted water for 10 minutes. Drain and cool the rice. Mix the rice vinegar with the soy sauce, citrus juices and zest (to taste).
- Assemble the dish with the rice on the bottom of the plate and the rest of the ingredients on top.
- 200g slices of Iberian ham 50%
- 300g basmati rice
- 160g Cherry tomatoes
- 70g radishes
- 1 mango
- 2 avocado
- 2 carrots
- 200g edamame
- 50ml rice vinegar
- 100ml soy sauce
- 1 lemon
- 1 orange
- 1 lime
- black sesame
- salt
- black pepper
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