Abalone Poke Bowl with Mango & Miso
By Kittipat Esposito for Ocean Road Abalone This poke bowl offers abalone lovers a variation on the traditional fish, balancing savoury and sweet flavours with tender abalone and a hint of crunch....
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Cooking tools:
- Food processor
- Kitchen torch
- Chef's knife
- Cutting board
- Pot
- Stove
- Serving bowl
- Spoon
Ingredients
- 240g diced or sliced abalone (canned or retort pack)
- 1 avocado, sliced
- 1 small mango, diced
- 2 radishes, thinly sliced
- 60g snow peas, shredded
- 2 soft-boiled eggs, halved
- 4 cherry tomatoes, halved
- ¼ cucumber, sliced or diced
- 80g red capsicum, diced
- 480g cooked rice
- Spring onion, nasturtium flowers, and flying fish caviar for garnish (optional)
- 60g white miso (gluten-free)
- 40g gluten-free soy sauce
- 60g raw sugar
- 80ml rice vinegar
- 80ml water
- 50g toasted white sesame seeds
- 20g fresh ginger
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