Quick · Balanced meals · Summery
Fresh salmon poké bowl
Rice bowl with salmon, avocado, cucumber and edamame
- Time
- 35 min
- Difficulty
- Easy
- Cuisine
- Hawaiian-inspired
- Serves
- 2 people
From behind the fish counter
A rice bowl is simple, but cooking and cooling the rice takes time. Eating raw fish also requires appropriate fish and careful refrigeration; fully cooked salmon makes a tasty alternative.
Method
Quantities for 2 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Cook the rice according to the packet instructions and spread on a dish to cool. Do not leave it unrefrigerated unnecessarily.
- 2
Dice appropriate salmon and mix with soy sauce and sesame oil. Marinate in the fridge for 10 minutes. Alternatively, use fully cooked salmon.
- 3
Slice the avocado, cucumber and carrot. Prepare the edamame according to the packet instructions and let cool.
- 4
Divide the rice and vegetables between two bowls. Add the salmon just before eating.
- 5
Sprinkle with sesame seeds and optional sriracha mayonnaise. Serve immediately.
Easy Ideal for everyday cooking — straightforward steps.
From Schaap’s Vishandel
- 250 g VÅRLAKS salmon fillet — explicitly discuss suitability and handling for eating raw
From the supermarket
- 200 g sushi rice
- 2 tbsp soy sauce + 1 tsp sesame oil
- 1 avocado
- ½ cucumber + 1 carrot
- 100 g frozen edamame
- 1 tbsp sesame seeds
- 2 tbsp mayonnaise + ½ tsp sriracha (optional)