Japan-inspired Poke bowl

Ingredients for 4 portions Per portion: 2326 kJ / 555 kcal
400 g skinless salmon fillets (3 pc) 120 ml Kikkoman Poke Sauce 300 g Sushi rice 40 ml Sushi rice vinegar 240 g Avocado (2 pc) 5 g Wasabi paste 20 ml Lemon juice, freshly squeezed 30 g Scallions (2 pc) 5 g Nori leaves (2 pc) 40 gr Sushi ginger 120 gr Wakame seaweed salad, store-bought

Ingredients for 4 portions

Per portion: 2326 kJ / 555 kcal

400 g skinless salmon fillets (3 pc)
120 ml Kikkoman Poke Sauce
300 g Sushi rice
40 ml Sushi rice vinegar
240 g Avocado (2 pc)
5 g Wasabi paste
20 ml Lemon juice, freshly squeezed
30 g Scallions (2 pc)
5 g Nori leaves (2 pc)
40 gr Sushi ginger
120 gr Wakame seaweed salad, store-bought

Preparation

Preparation time: 45 mins

Slice the salmon in small, bite sized pieces and toss with the Kikkoman poke sauce. Leave to marinate while you prepare the rest.

Wash sushi rice in several changes of water, until the water is clear. Drain and cook covered in a medium pan according to the package instructions. Turn off the heat, fluff with a fork and season with sushi rice, gently folding it with a rubber spatula. Keep warm.

Meanwhile, halve the avocados and remove the pit. Sprinkle them with lemon juice and season with salt. Cut one avocado ~ 0.5 cm-large cubes. Mash the second one with a fork, together with wasabi paste, or blend in a mini blender until smooth for a nicer presentation.

Slice the scallions across thinly, white and green part. Tear nori in bite-sized pieces.

Divide sushi rice among 4 bowls. Divide equal amounts of all other prepared ingredients among bowls, on top of rice, clockwise: marinated salmon with sauce, avocado cubes, wakame salad, wasabi-avocado mash, nori and sliced scallions. Place sushi ginger in the middle. Drizzle with more Kikkoman poke sauce if desired and serve directly.