Salmon Mango Avocado Poke Bowl

Name: Salmon Mango Avocado Poke Bowl
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: International
Ingredients: 300 g Sushi rice; 3 tbsp Rice vinegar; 2 tsp Sugar; 1/2 tsp Salt; 350 g Fresh salmon, sushi grade; 2 tbsp Soy sauce; 1 tsp Sesame oil; 1 tbsp Lime juice; 1 Mango; 1 Avocado; 120 g Seaweed salad; 150 g Edamame; 100 g Carrot, julienned; 100 g Red cabbage, shredded; 2 tsp Sesame seeds

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A sweet-savoury bowl with marinated salmon, juicy mango and creamy avocado that feels light, colourful and very easy to love.

Serves: 4 people

Preparation time: 25 min

Ingredients

Sushi rice – 300 g
Rice vinegar – 3 tbsp
Sugar – 2 tsp
Salt – 1/2 tsp
Fresh salmon, sushi grade – 350 g
Soy sauce – 2 tbsp
Sesame oil – 1 tsp
Lime juice – 1 tbsp
Mango – 1
Avocado – 1
Seaweed salad – 120 g
Edamame – 150 g
Carrot, julienned – 100 g
Red cabbage, shredded – 100 g
Sesame seeds – 2 tsp

Method

STEP 1
Cook the rice, season it with rice vinegar, sugar and salt and let it cool until it is no longer steaming. A poke bowl eats best when the rice is tender but not hot.
STEP 2
Dice the salmon and mix it with soy sauce, sesame oil and lime juice. Set it aside in the fridge while you cut the fruit and vegetables.
STEP 3
Peel the mango and avocado and slice them just before serving so they stay neat and fresh. If the avocado is very ripe, use a spoon to lift out thick slices without crushing them.
STEP 4
Arrange the rice in wide bowls and top it with the salmon, mango, avocado, seaweed salad, edamame, carrot and red cabbage. Try not to pile everything in the centre only. Spread the colours around the bowl.
STEP 5
Scatter sesame seeds over the top and serve straight away. If you like, set extra soy sauce or a little spicy mayo on the table so everyone can finish their own bowl.