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Recipes » sushibowl

  • Salmon Poke Bowl Salmon Poke Bowl

    0 comments / Posted on by Fabiana Daniel

    Salmon Poke Bowl

    Ready in 45 minutes

    Serve 1 portion

     

    Ingredients

    • 340g skinless salmon (sushi grade), fresh or frozen
    • 200g Wildly Delicious Korean BBQ Grilling Sauce
    • 170g rice of your choice
    • ½ large avocado
    • ½ cucumber, chopped
    • 2 shallots
    • 4 cloves garlic
    • Garnish: 1 tablespoon sesame seeds
    • Salt & Black Pepper to taste

    Preparation

    1. Cook rice of your choice and let it cool.
    2. While the rice is cooking, cut thawed salmon in cubes and in a bowl let it marinade with Wildly Delicious Korean BBQ Grilling Sauce. *Tip: put salmon into the freezer for a firmer cut!  
    3. Halve avocado, remove the pit and flesh, cut in cubes. 
    4. In a frying pan, toast sesame seeds until golden and fragrant (about 1 minute). Set aside to cool.
    5. Add 1 tbsp oil into the same pan and fry sliced shallots and sliced garlic separately. Keep them in paper towel to absorb all the excess oil. Season with salt and pepper. 
    6. Assemble your bowl: Add rice, marinated salmon, cubed avocado, chopped cucumber, sautéed shallots and garlic and top with toasted sesame seeds. Garnish with seaweed, if you like.

     

    Salmon Poke Bowl

    Ready in 45 minutes

    Serve 1 portion

     

    Ingredients

    • 340g skinless salmon (sushi grade), fresh or frozen
    • 200g Wildly Delicious Korean BBQ Grilling Sauce
    • 170g rice of your choice
    • ½ large avocado
    • ½ cucumber, chopped
    • 2 shallots
    • 4 cloves garlic
    • Garnish: 1 tablespoon sesame seeds
    • Salt & Black Pepper to taste

    Preparation

    1. Cook rice of your choice and let it cool.
    2. While the rice is cooking, cut thawed salmon in cubes and in a bowl let it marinade with Wildly Delicious Korean BBQ Grilling Sauce. *Tip: put salmon into the freezer for a firmer cut!  
    3. Halve avocado, remove the pit and flesh, cut in cubes. 
    4. In a frying pan, toast sesame seeds until golden and fragrant (about 1 minute). Set aside to cool.
    5. Add 1 tbsp oil into the same pan and fry sliced shallots and sliced garlic separately. Keep them in paper towel to absorb all the excess oil. Season with salt and pepper. 
    6. Assemble your bowl: Add rice, marinated salmon, cubed avocado, chopped cucumber, sautéed shallots and garlic and top with toasted sesame seeds. Garnish with seaweed, if you like.

     

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