Japanese Poke Bowl

5 1 ratings

Total time45 mins

45 minspreparation time

Ingredients

4 portion(s)

400 g

skinless salmon fillets (3 pc)

120 ml

Kikkoman Sauce for Poke Bowl

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 gFat

33 gProtein

79 gCarbohydrates

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

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