🌿 A colorful, healthy bowl that marries the tenderness of fresh salmon with avocado cream, the crunch of cucumbers and the umami flavor of seaweed. An explosion of flavors and textures that will transport you straight to sunny Hawaii! 🏝️🥑🐟
20 min
15 min
Rinse the sushi rice in cold water until the water runs clear.Place the rice and water in a saucepan, cover and bring to the boil. Reduce the heat and simmer for 15 minutes, until all the water has been absorbed.In a small bowl, mix the rice vinegar, sugar and salt until completely dissolved.Pour this mixture over the cooked rice and stir gently. Leave to cool for 15 minutes.
Cut the salmon into 1.5 cm cubes.In a bowl, combine the soy sauce, sesame oil, lime juice, honey and sesame seeds.Add the salmon to the marinade, mix well and set aside in the fridge while you prepare the rest of the ingredients.
Rehydrate the wakame seaweed according to package instructions, then drain well.Peel and grate the carrots into thin strips.Halve the avocado, remove the stone and slice the flesh into thin strips.Slice or dice the cucumber to taste.Thinly slice the green onions.
Divide the seasoned rice between two serving bowls.Arrange the diced marinated salmon, wakame seaweed, carrot strips, avocado slices and cucumber pieces harmoniously on top of the rice.Sprinkle with chopped green onions and additional sesame seeds if desired.Add a dash of soy sauce and hot sauce to taste.Garnish with crumbled nori pieces for an extra touch of flavor.
Serve immediately and enjoy your delicious, fresh and healthy poke bowl! Enjoy!
Tip
To add even more flavor to your poke bowl, you can lightly toast the sesame seeds in the pan before adding them. This will enhance their aroma and add an extra touch of crunch to your dish! 🔥🌰👌
Seasonal all year round!
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