This Hawaiian poke bowl is a one-bowl meal made with fresh salmon, avocado, and a colourful choice of vegetables with a Mediterranean twist, which is not only easy to make but packed with nutrition as well!
|For the Oat Risotto|
|Unsalted butter||1 tbsp|
|Steel-cut oats||1 cup|
|White arborio rice||½ cup|
|Sea salt||1 tsp|
|Unsweetened plain almond milk||3 cups|
|For the Hazelnut Dukkah|
|Sesame seeds||¼ cup|
|Roasted hazelnuts||½ cup|
|Coriander seeds||2 tsp|
|Sea salt||¼ tsp|
|Smoked salmon folded into rosettes||400 g|
|Avocados halved, pitted, and sliced into thin pieces|
|Extra-virgin olive oil||As required|
|Pea sprouts or sunflower sprouts (optional)||As required|
|Lemon wedges||As required|
Method of Preparation:
FOR THE OAT RISOTTO
In a large pot or high-sided skillet, warm butter over medium heat until foamy. Add oats, rice, and salt; toast, stirring constantly, for 1–2 minutes. Stir in almond milk and water. Bring to a boil, reduce to medium, and cook, uncovered, stirring every few minutes or so, for 22–25 minutes. (Lower heat in the last 10 minutes of cooking time to avoid scorching or splatters if necessary.)
FOR THE HAZELNUT DUKKAH
In a skillet, toast sesame seeds over medium heat until tanned (30 seconds–1 minute); add to a food processor with remaining dukkah ingredients, and pulse until finely chopped. Transfer to a glass jar or airtight container for storing in the refrigerator.
FOR THE SOFT-BOILED EGGS
Fill a medium saucepan halfway with water; bring to a boil, reduce heat to a rapid simmer, and gently add eggs. Cook for 5–6 minutes, drain immediately and run cold tap water over shells. Cool for 1 minute. Carefully remove the shell.
To bowls, add a bed of risotto; top with avocado, egg (halved), smoked salmon rosettes and dukkah. Drizzle with oil and garnish with sprouts (if using). Serve with lemon wedges for seasoning.