Poké Bowl with Salmon
with sriracha mayo, edamame and furikake | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
This week, serve a filling poké bowl topped with salmon, soy beans, 2 kinds of vegetables, sriracha mayo and furikake!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Sushi rice
2 piece
Salmon fillet
(Contains: Vis)
25 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
1 piece
Carrot
1 piece
Persian cucumber
50 g
Edamame
(Contains: Soja)
1 sachet(s)
Furikake
(Contains: Gluten, Tarwe, Soja, Sesamzaad)
25 g
Sriracha mayo
(Contains: Soja, Mosterd, Ei)
Not included in your delivery
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
350 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a lidded pot or saucepan (see pantry for amount).
- Boil the sushi rice for 12 – 15 minutes.
- Turn the heat off when finished, add the white wine vinegar and sugar and mix well.
- Leave the rice in the pan with the lid on until ready to serve.
- Cut the salmon into small cubes.
- In a bowl, mix the salmon with the ponzu sauce, the sesame oil and some salt and pepper.
- Set aside and let the salmon marinate for 5 minutes.
- Grate the carrot. Finely dice the cucumber.
- Heat the sunflower oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes.
- Serve the sushi rice in bowls.
- Serve the carrot, cucumber, edamame and salmon on top of the rice.
- Drizzle the marinade on the top and garnish with the sriracha mayo and furikake.
