The poke bowl is a perfect dish for the summer to eat something refreshing! It’s a dish that originated in Hawaii, but here again the chef has revisited it in his own way! It’s a quick, delicious and practical recipe with a little touch of Nice! And for that you simply need to add Socca Chips® to the poke bowl for an extra crunchy touch! Our chips are made from chickpea flour like the Socca, a traditional Niçoise cake. They are also gluten-free and additive-free, so they are suitable for all diets.

Niçois poke bowl

By Luc Salsedo

Ingredients :

• 1 piece of fresh salmon
• Feta cheese
• Cherry tomatoes
• 1 avocado
• 1 carrot
• 1 pepper
• 1 cucumber
• 50 g of short-grain rice
•  Rice vinegar

Recipe :

• Boil the water with a little salt and cook the rice.
• In the meantime, remove the seeds from the pepper and cut it into fairly large strips.
• Peel and cut the cucumber and carrot into sticks.
• Cut the feta into cubes and halve the cherry tomatoes.
• Slice the avocado into strips.
• Dice the salmon after removing the skin.
• When the rice is cooked, drain it, run it under cold water and add a little rice vinegar.
• When everything is ready, place the rice in the bottom of the bowl and add the other ingredients on top.
• Drizzle olive oil over the salmon, cheese, and vegetables.
• Season everything with pepper, sesame seeds and provence herbs!

Variation: Replace the short-grain rice with basmati rice, quinoa or amaranth