Poke bowl with salmon, avocado and rice
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Starter
Auto-translated · View original
Prep
20 min
Cook
25 min
Total time
45 min
Ingredients
Ingredients
- 250 g 250 g Gluent rice
- 400 400 Salmon Net(s)
- 2 2 Counsel
- 4 c. à soupe 4 Tbsp Sesame Seeds
- 3 c. à soupe 3 tablespoons rapeseed oil
- 2 c. à soupe 2 tbsp Sweet soy sauce
- 2 c. à soupe 2 tablespoons Rice vinegar
- Gomasio
- 2 2 handle(s) Algue
- 1 1 seed(s) Salt flower
- ginger slice(s)
- 20 g 20 g Sugar
- 5 g 5 g Salt
- 1 c. à soupe 1 Tbsp Shichimi
Method
- 1
Cooking rice
- 2
In a large saucepan, cook the rice according to the preparation method indicated on the package. Let it cool and season with the sugar and salt diluted in the rice vinegar.
- 3
Preparation of salmon
- 4
Cut the fresh salmon and the flesh of the avocados roughly 1 cm wide and put them in a large jar. Season with rapeseed oil, soy sauce, vinegar, shichimi and gomasio. Gently mix salmon and avocado.
- 5
Assembly and service
- 6
In large bowls, spread the rice fairly and gently place the avocado and salmon on top. Sprinkle with sesame seeds and possibly add ginger. Offer your guests soy sauce at the time of service to season the poke bowl.
Nutrition
- calories
- 140
- fatContent
- 4.4
- fiberContent
- 2
- sugarContent
- 2.1
- sodiumContent
- 0.85
- proteinContent
- 7.1
- carbohydrateContent
- 17.2
- saturatedFatContent
- 0.9
Indicative values from the source, for the original recipe.
Source : cuisineaz
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!