Recipes · Lunch
Salmon Poke Bowl with Edamame and Avocado
A fresh, filling poke bowl piled with marinated salmon cubes, edamame and creamy avocado over seasoned sushi rice. High in protein and omega-3, ready in half an hour.
AIMethod
Rinse the sushi rice under cold water until it runs clear, then cook it. Season with the rice vinegar and a pinch of sugar and salt, and let it cool to room temperature.
Make the marinade by whisking together the soy sauce, sesame oil, lime juice and half the sesame seeds.
Pat the salmon dry, cut into roughly 2 cm cubes and toss with the marinade. Chill in the fridge for 10 minutes.
Meanwhile, blanch or thaw the edamame, thinly slice the cucumber and carrot, cut the spring onion into rings and dice the avocado.
Divide the cooled rice between two bowls.
Arrange the salmon, edamame, avocado, cucumber and carrot in sections on top.
Drizzle over the remaining marinade and scatter with the leftover sesame seeds, spring onion and torn nori.
Serve immediately.
Make it yours
Adapt it to your macros.
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