Mango Salmon Poke Bowl

Ingredients

• 2 salmon steaks
• 1 ripe avocado
• A mango
• Ginger
• Cold cooked rice
• Sesame seeds
• 1 tablespoon rice vinegar
• 1 young onion
• 1 lemon
• 1 garlic clove
• 2 tablespoons Poke Bowl oil
• 1 tablespoon salted soy sauce
• 1 teaspoon allspice
• 1 teaspoon turmeric

Preparation

For the rice: Pour the rice into a large saucepan and cover with water, stirring
with your hand to clean the grains. Renew the water until
clear, then drain the rice. Pour the water over the rinsed rice and bring to the boil. At the first
broths, cover and continue cooking for 12 minutes over
low heat. Leave to stand off the heat for 10 minutes without (ever!) opening the lid
.
After this time, gently stir the rice with a wet spatula to aerate
and let the steam escape. At this point, you can add
ingredients to the rice, such as seaweed flakes or sesame seeds.
Let the rice cool to room temperature, but not in the fridge, as the
rice will harden.
Rinse the salmon and cut into 1.5 cm cubes. In a dish,
combine the marinade ingredients with the mayonnaise, sesame seeds and
finely chopped red onion. Add the fish and chill for 30
minutes.
Halve the avocados, remove the pit and skin, and dice finely.
Finally
In a shallow dish, mix with the creamy poke and spread over the rice.
Sprinkle with the green stem of the spring onion, sliced into rings, and
sesame seeds. Serve with a little soy sauce.

Oils to make the recipe

ABEL 1898

Special oil Poke bowl

Unit price 4,85 €^{Including tax}

These recipes might interest you

Milk Chocolate Brownies

See the recipe

Crunchy vegetable wok

See the recipe

Tuna tartare

See the recipe