Salmon poke bowl
A colourful bowl of sushi rice topped with marinated raw salmon, edamame, avocado, cucumber and mango, finished with sesame dressing. Swap the salmon for fried chicken or tofu if you like.
- 35 minTime
- 30 minHands-on
- 4Portions
- ≈ 54 krper portion
- 860kcal per portion
Ingredients for 4 portions
- 3 dlSushi rice
- ≈ 3 ½ dlWater
- 2 tbspVinegar, rice vinegar
- 1 tbspSugar
- to tasteSalt
- 400 gSalmon fillet, frozen and thawed, sushi grade
- 3 tbspSoy sauce
- 1 tbspSesame oil
- 200 gEdamame, frozen, shelled
- 2Avocados
- ½Cucumber
- 1Mango
- 2Spring onions
- 1 dlSesame dressing
- 1 tbspSesame seeds, toasted
Method
- Rinse the rice in a sieve under cold running water until the water runs almost clear. Leave to drain.
- Put the rice and the water in a saucepan, cover and bring to the boil.
- Simmer the rice over a low heat with the lid on for 10 minutes. Take the pan off the hob and leave the rice to steam, still covered, for another 10 minutes.
- Stir the vinegar, sugar and a pinch of salt together until the sugar dissolves.
- Cut the salmon into 1.5 cm cubes and toss with the soy sauce and sesame oil. Keep in the fridge.
- Cook the edamame in lightly salted water for 3 minutes, then rinse under cold water and drain.
- Dice the avocado, cucumber and mango and thinly slice the spring onions.
- Fold the vinegar mixture into the warm rice with a spatula and let it cool slightly.
- Divide the rice between four bowls and arrange the salmon, edamame, avocado, cucumber, mango and spring onion in piles on top. Drizzle with the sesame dressing and sprinkle with sesame seeds.
The cost is estimated from Swedish grocery prices.
