Salmon poke bowl
Seasoned sushi rice topped with marinated raw salmon, avocado, cucumber and edamame. Fresh, colourful and ready in no time.
- 40 min25 prep · 15 cook
- EasyDifficulty
- 720 kcalper serving
Ingredients
- Sushi rice300 g
- Rice vinegar3 tbsp
- Sugar1 tbsp
- Sashimi-grade salmon, previously frozen400 g
- Soy sauce4 tbsp
- Sesame oil1 tbsp
- Avocados2
- Cucumber1
- Shelled edamame150 g
- Spring onions2
- Sesame seeds1 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the rice in cold water until it runs clear. Cook it in 360 ml of water, covered, on very low heat.
- 2
Leave it covered off the heat, then mix in the vinegar, sugar and a pinch of salt and let it cool.
- 3
Dice the salmon and toss it with the soy sauce, sesame oil and sliced spring onion. Chill while you prepare the rest.
- 4
Cook the edamame in boiling water and cool them under the tap.
- 5
Slice the avocado and cucumber.
- 6
Share the rice between bowls and arrange the salmon, avocado, cucumber and edamame on top. Sprinkle with sesame seeds.
Tips and questions
- Why must the salmon be previously frozen?
- Freezing at -20 °C for at least 24 hours kills parasites such as anisakis. Sashimi-grade salmon sold for raw use has usually been treated this way.
- Can I prepare it ahead?
- Prepare the rice and vegetables a few hours ahead, but marinate the salmon and slice the avocado just before serving.
- What can I use instead of raw salmon?
- Cooked prawns, tuna, or marinated tofu for a vegetarian bowl.
Enjoy your meal!
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