POKÉ PRO­TO­COL

Sunday Herald Sun - Stellar - - Delicious on Sunday -

1. you Only can the veer fresh­est­away from­fish will seafooddo, but us­ing any­thing from tofu to chicken. 2. Tem­per­a­ture is im­por­tant – rice should be warm and fish cold. 3. Use a rice cooker. Wet or starchy rice ru­ins a good poké bowl. 4. Never put dressed sushi rice in the fridge. It doesn’t end well. 5. Don’t “over­cook” things, ei­ther with heat or with acid. 6. Don’t for­get crunch. Tra­di­tion­ally, crushed can­dlenuts were used but you can use macadamias, cashews, crisp pick­les or even wasabi peas. 7. Much of the flavour comes from the dress­ing, so choose care­fully. 8. A great poké has con­trast­ing tex­tures, flavours and tem­per­a­tures. 9. When plat­ing, strew in­gre­di­ents evenly or ar­range by colour. 10. You don’t need to use sushi rice – try brown rice, quinoa or farro.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.