Salmon Poke Bowl
35 min679 kcal each
Sushi-grade salmon in a soy-sesame dressing over rice, with edamame, avocado, cucumber and carrot. Fresh, fast and filling.
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Plan this recipeIngredients
for 2 servings- Sushi-grade salmon, skinless260 g
- White rice, uncooked120 g
- Edamame, shelled100 g
- Cucumber150 g
- Avocado½ piece
- Carrot1 piece
- Low-sodium soy sauce2 tbsp
- Sesame oil1 tsp
- Lime juice1 tbsp
- Fresh ginger5 g
- Spring onions2 piece
- Sesame seeds2 tsp
Method
Prep 20 min · cook 15 min- Cook the rice in 240 ml of water, covered, for 15 minutes, then let it cool to warm.
- Whisk the soy sauce, sesame oil, lime juice and grated ginger.
- Cut the salmon into 2 cm cubes and toss with half the dressing. Use it within the hour.
- Slice the cucumber, avocado and spring onions, and grate the carrot.
- Build the bowls with rice, salmon and the vegetables in sections, then drizzle the rest of the dressing and scatter the sesame.
Nutrition
per servingCal
679
Protein
40g
Carbs
65g
Fat
29g
Of 5g of sugar per serving, 0g is added sugar.
Of 29g of fat per serving, 5.6g is saturated.
