Japanese Poke Bowl

5 1 ratings
Total time 45 mins
45 mins preparation time

Ingredients

4 portion(s)
400 g
skinless salmon fillets (3 pc)
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 g
Sushi ginger
120 g
Wakame seaweed salad, store-bought
Nutritional facts (per portion): 2326 kJ  /  555 kcal
12 g Fat
33 g Protein
79 g Carbohydrates

Preparation

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Recipe-ID: 155

Recipe as PDF

Download PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.