Épice

Madagascar Sesame Poke Bowl

Poke bowl with vinegared rice, raw fish previously frozen for safety, and toasted Madagascar sesame seeds, for 2 people. Contains sesame.

  • Prep 25 min
  • Cooking 15 min
  • Total 40 min
  • Serves 2 servings
  • Difficulty Easy

Vanille Désiré Madagascar sesame seeds come from Vangaindrano, in the southeast of the island, where our family grows them. Toasted, they bring a lightly roasted fragrance to the poke bowl. Sesame is one of the allergens that must be declared: this poke bowl contains sesame, worth mentioning if the dish is served to guests.

A poke bowl combines vinegared, cooled sushi rice with briefly marinated raw fish: rice that is still warm would lightly cook the fish, hence the cooling step before assembling. For a preparation made at home, fish intended to be eaten raw is first frozen for several days, for safety. This version serves 2 people.

Method

Preparation

  1. At least 7 days before preparing this poke bowl, freeze the fish intended to be eaten raw in a domestic freezer at -18°C for at least 7 days, then leave it to thaw in the refrigerator the day before preparing.
  2. Rinse the sushi rice under cold water until it runs clear, then cook it according to the pack instructions.
  3. Mix the rice vinegar, sugar and salt. Pour this mixture over the still-warm rice and stir gently with a spatula, without crushing the grains.
  4. Leave the rice to cool at room temperature for about 10 minutes, before adding the raw fish.
  5. Cut the thawed fish into small dice. Mix it with the soy sauce and sesame oil, and leave to marinate for 10 minutes in the refrigerator.
  6. Cut the avocado, carrot and cucumber into dice or thin strips.
  7. Divide the cooled rice between the bowls, arrange the marinated fish and vegetables in small sections, and sprinkle with toasted Vanille Désiré Madagascar sesame seeds.
Chef's tip

The little extra that changes everything

Freezing the fish beforehand is not a step to skip: it is recommended to limit the parasite risk of eating it raw at home, and needs at least a week’s notice. Rinse the rice well before cooking, so it does not become sticky, and let it cool before adding the fish on top. To find out more about this seed, see our pages on Madagascar sesame and sesame in savoury cooking. Sesame also appears in our homemade sesame hummus. Our products for this recipe: Madagascar sesame seeds

Frequently asked questions

About this recipe

Why does the fish need to be frozen before being eaten raw in this poke bowl?
Freezing the fish at -18°C for at least 7 days in a domestic freezer is the recommendation given to limit the parasite risk of eating it raw at home.
Why let the rice cool before adding the raw fish?
Still-warm rice would slightly cook the fish, which is not the effect wanted in a poke bowl.
Does sesame pose an allergy risk in this poke bowl?
Yes, this poke bowl contains sesame, which is among the allergens that must be declared; a reminder worth passing on if the dish is served to guests.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

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