To celebrate the arrival of the sun, we are invited to enjoy colorful seasonal appetizer recipes. A chef and author reinvents the traditional Venetian cicchetti that typically accompany a popular spritz by offering a twisted and spring-inspired version of a multicolored poke bowl with a matcha dressing.
Cook the rice according to the instructions on the package and then let it cool.
Peel the avocado and the mango. Cut the avocado and the cabbage into thin slices. Cut the mango and the salmon into small cubes.
In a bowl, mix the oil, vinegar, matcha tea, salt, and pepper. Divide the rice among the bowls. Drizzle with a little sauce. Add the avocado, cabbage, salmon, and mango. Top with the arugula sprouts. Drizzle again with a little sauce and sprinkle with seeds.
Once ready to enjoy the dishes, prepare your Aperol Spritz to accompany your appetizer poke bowl.
Take a glass and then add a generous amount of ice cubes.
To finish, pour a measure of Aperol and the same measure of prosecco. Then add a splash of sparkling water and top with a slice of orange.
0 servings
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