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Poke bowl
1 h active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 672
  • Fat about 25g
  • Carbohydrates about 82g
  • Protein about 28g
This is needed
This is needed for 4 people
To marinate the fish
  • 2 tsp sesame seeds, toasted
  • 0.5 tbsp yuzukosho (japanese citrus-chilli paste)
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp ginger, finely grated
  • 400 g salmon fillets, sashimi quality, diced
  • 350 g sushi rice
  • 5 dl water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
Poke bowl
  • 125 g wakame salad
  • 200 g cucumber, cut into slices
  • 1 avocados, cut into slices
  • 0.5 mango, cut into cubes
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And that's how it's done
And that's how it's done
To marinate the fish
Combine the soy sauce with all the other ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid, separate with a fork, leave to cool.
Poke bowl
Spoon the rice into bowls. Top with the wakame salad, cucumber, avocado, mango and salmon.

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