Salmon Avocado Poke Bowl

A bowl of vinegared rice topped with fresh salmon, creamy avocado, sweet mango, and crunchy cucumber. A colorful and refreshing dish.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 709
• Protein: 31 g
• Carbs: 77 g
• Fat: 29 g

Ingredients

• 400 g Oncorhynchus kisutch
• 2 piece Persea americana Mill.
• 2 piece Mango
• 1 piece Cucumber
• 200 g Red cabbage
• 250 g Sushi rice (short grain)
• 325 g Water
• 37.5 g Rice vinegar
• 15 g White sugar
• 4 tbsp Dark soy sauce
• 0.4 piece Citrus limon (L.) Burm. f.
• 2 tsp Sesame seed

Instructions

1. Prepare the rice

   Rinse the rice under cold water until the water runs clear. Drain and let sit for 10 minutes. In a heavy-bottomed pot, add the drained rice with water. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes. Turn off the heat and let it sit covered for another 10 minutes. Mix rice vinegar with sugar and a pinch of salt. Warm slightly to dissolve sugar. Stir into rice and let cool.

2. Prepare the salmon

   Cut the salmon into small cubes. Mix with soy sauce, lemon juice, and sesame seeds. Chill in the refrigerator.

3. Prepare the vegetables and fruits

   Cut the mango into cubes, the cucumber into thin slices, the avocado into slices, and the red cabbage into thin strips.

4. Assemble the poke bowl

   In each bowl, place a layer of vinegared rice. Add the salmon cubes, mango pieces, avocado slices, cucumber slices, and red cabbage strips. Serve immediately.

Chef's tips

• Use very fresh salmon to avoid any health risks.
• Do not overmix the rice after adding the vinegar to preserve its texture.
• Add avocados at the last moment to prevent them from browning.

Storage

Consume immediately. Leftovers can be kept in the fridge for 24 hours and eaten cold to avoid overcooking the salmon when reheating.