Palácio Tangará’s Pool Bar offers hotel guests a private dining and drinking experience alongside the property’s stunning outdoor swimming pool. One of the signature dishes on the Pool Bar menu is a succulent salmon poke bowl with avocado and caviar. A traditional Hawaiian dish that is currently trending thanks to its delicate flavours and healthy blend of protein, vitamins and nutrients, it is easy to prepare at home and makes for the perfect weeknight dinner.
Here’s how it’s made…
Makes 4 bowls
500g Japanese rice
600g filtered water
200g rice vinegar
4 sliced avocados
500g salmon, cubed
½ cucumber, thinly sliced
4 tablespoons tare sauce
1 pack of mandioquinha chips (optional)
1 bunch chopped chives
Rinse rice in a strainer under running water until the water comes out clear. Pour rice and filtered water in a pan and cook over low heat until the water evaporates completely.
Spread the cooked rice onto a baking dish.
Pour seasoning ingredients into a pot and bring to a rolling boil. Remove pot from heat. Sprinkle seasoning onto the rice and set aside to cool.
Place seasoned rice into four bowls and top with the salmon, avocado and cucumber. Finish with the tare sauce, chives and caviar. Garnish with mandioquinha chips.