Irene Guirao, Alicante
This poke is a very healthy recipe whose predominant color is green in all its versions, from leaves, sea leaves or seaweed, beans and even pulses.
It is an environmentally sustainable dish as it is 100% vegetable and vegan; but at the same time it is very complete and balanced because of its ingredients: fruits, vegetables, legumes, cereals, proteins and soya.
Ingredients: 200 g round sushi rice, 1 spoon of wasabi, 1/2 block of firm tofu, grated ginger, soy sauce, sweet paprika, black pepper, olive oil, cucumber, baby spinach leaves, cooked edamame, wakame, avocado, seasonal fruit, panela.
A couple of hours before making the rice, add 200 g of washed rice with double the amount of water. Leave on a medium high heat and when you see that the water has almost been used up, cover the pot and leave it covered for another 10 minutes with the heat turned off. Season the rice before leaving it to rest. Start making the mixture: heat the vinegar, dissolve the two tablespoons of panela in it, add the soya and the wasabi. Mix it all together and add it to the rice. Afterwards, move on to marinating the tofu with a little soy sauce, grated ginger, sweet paprika, a little black pepper and a drizzle of oil, perhaps sesame oil. Meanwhile, prepare the rest of the ingredients: thinly sliced cucumber, cooked edamame out of the pod, thinly sliced avocado with a few drops of lemon juice and passion fruit. Assemble the poke to taste.