What's Pressoir Cooking? Poke Bowls

March 3, 2021

Poke bowls - fresh and bright. I recommend with a wine like Camille Thiriet, Bourgogne Blanc Cuvée Confidentielle.

By Jaime Dutton

As we enter March, a desire to enjoy lighter foods, over the hearty soups, stews and instapot meals that keep us warm and well fed through the winter, instinctively awakes inside. We recently put together some flavorful Poke Bowls which I recommend enjoying with a wine like Camille Thiriet, Bourgogne Blanc Cuvée Confidentielle, fresh and bright like the dish.

In our house, meals like this, with assembling your own components, are a big hit.

The recipe is simple and easy.

Prepare your rice and toss with seasoned rice wine vinegar.

Prepare your fish. Use fresh sushi grade fish like tune, salmon or yellowtail. Check with your fish- monger to see what is most fresh. Cut into cubes and toss, just 10-15 minutes before serving, with toasted sesame oil and soy sauce.

Top the rice with the marinated fish and fresh toppings. Picture here, avocado, carrots, radish, cucumber, scallions, cilantro and black sesame seeds.