Zutaten für Salmon Poke Bowl
- 1 pound sushi-grade salmon
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves fresh garlic, minced
- 2 tablespoons chopped green onions
- 1 cup cooked brown rice
- 1 cucumber
- 1/4 cup thinly sliced radishes
- 1 ripe avocado
- 1/4 cup shredded carrots
- 1/2 cup shelled edamame, thawed
- 1 tablespoon white sesame seeds
- Pickle
- 1/2 teaspoon red pepper flakes (optional)
- Nori (optional, for serving)
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Zubereitung von Salmon Poke Bowl
- Cook 1 cup of brown rice according to package directions.
- In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice wine vinegar, 1 tablespoon grated ginger, 2 cloves minced garlic, and 2 chopped green onions.
- Add 1 pound salmon fillet to the marinade and refrigerate for at least 30 minutes (or up to 2 hours for maximum flavor).
- While the salmon marinates, prepare the vegetables: Use a vegetable peeler to create long ribbons from 1 cucumber. Thinly slice 1/2 cup radishes using a mandoline or sharp knife. Quarter 1 ripe avocado and slice thinly. Peel and cut 1 medium carrot into thin matchsticks.
- Once the salmon is marinated, you can either pan-sear it for 2-3 minutes per side or bake it at 400°F (200°C) for 12-15 minutes, until cooked through.
- Serve the cooked salmon over the prepared brown rice.
- Arrange the cucumber ribbons, radish slices, avocado slices, and carrot matchsticks artfully around the salmon.
- Sprinkle generously with sesame seeds and enjoy!
- Optional: Add 1/2 cup cooked edamame for extra protein and color.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
29g
Fat
26g
Carbs
9g
