Boba Tea & Smoked Salmon Rainbow Bowl
Prep Time
40 min
Cook Time
20 min
Total Time
1h
Serves
4
Ingredients
Taro Boba Tea
4 1-inch cubes cooked taro
1 pinch baking soda
1 cup sweetened condensed milk
2 cups milk of choice
2 cups ice cubes
1 cup tapioca pearls
Smoked Salmon Rainbow Bowl
3 packs Latitude 45 Cold Smoked Salmon 6 oz
1/4 cups soy sauce
1/4 cups orange juice
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sriracha sauce
1/2 cup cucumber
1/2 cup red cabbage
1/2 cup radish
1/2 cup carrot
3 cups sushi rice, cooked
1/2 cup avocado, in slices
Black and white sesame seeds, to garnish
Instructions
Taro boba tea:
- Peel taro and cut it into 4 1-inch cubes. Bring a pot of water to a boil and add a pinch of baking soda. Add the taro and boil until soft. Drain and transfer the taro cubes to a cup and let cool.
- Once cool, blend the cubes with the condensed milk (or milk of your choice) and the ice cubes. Blend until smooth.
- Serve in 4 large glasses with tapioca pearls.
Smoked Salmon Rainbow Bowl:
- In a bowl, add the soy sauce, orange juice, sesame oil, rice vinegar, sriracha sauce, and mix. Incorporate the smoked salmon slices and let sit for 15 minutes.
- In the meantime, boil the rice according to packaging instructions. Drain and set aside.
- Cut the cucumber and radish into thin rounds, shred the purple cabbage and carrots in slices, and slice the avocado.
- Serve a bed of rice in each bowl. Top with the cucumber, radish, purple cabbage, carrots, avocado and Latitude 45 Cold Smoked Salmon slices.
- Garnish with black and white sesame seeds.
- Serve the Taro Boba Tea and Smoked Salmon Bowl together and enjoy!
