Pack ice – a traditional Hawaiian dish, gaining popularity worldwide. Its main feature is the wet fish cut into cubes, and the rice filled with special sauce. Today restaurants having picked up a fashionable gastronomic trend, offer the mass of variations to a poka, with addition of a fried fish, peas, vegetables and even fruit, but nevertheless the classical recipe a poka remains to the most demanded at gourmets and judges of healthy food.
It is required to you
- - 200 g of fillet of a salmon or tuna
- - 1 glass of rice for sushi
- - 4 tablespoons of rice vinegar
- - 1 tablespoon of sugar
- - 0.5 tea spoon of salt
- - 2 tablespoons of a gelding (or white dry wine)
- - salad iceberg
- - avocado
- - cucumber
- - soy-bean sauce
- - orange
- - sesame
- - greens
Instruction
1. Wash out rice three times under cold flowing water. Fill in with 1.5 glasses of water and cook within 50 minutes on slow fire.
2. Make sauce from 4 tablespoons of rice vinegar, 1 tablespoon of sugar, 0.5 teaspoons of salt, 2 tablespoons of a gelding and juice a half of orange. All ingredients 15 minutes are good to mix and allow sauce to infuse. Fill ready rice with sauce and mix three times, the first time after gas station, the second time - in 10 minutes and the third in 20 minutes. After that rice can be used for a poka.
3. To cut fillet of fish in cubes 1 cm and to lay out in a soup plate.
4. Small to chop lettuce leaves, to cut avocado and a cucumber with straws.
5. Connect fish, salad, avocado and rice. Add a soy-bean sauce, greens and seeds of sesame. Give to a poka warm or room temperature.