Hawaiian Sushi Rice Bowl and Salmon Poke
Sticky sushi rice topped with juicy salmon sashimi, ripe avocado cubes, salad leaves and plenty of spice to create this Hawaiian inspired poke bowl dish. A healthy meal that’s great for a quick weekday dinner or a lazy weekend lunch.
Ingredients
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½ teaspoon salt
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½ avocado, peeled and pitted freshly squeezed juice of ½ lemon
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250g fresh salmon sashimi
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1 shallot, finely chopped and soaked in water, drained
Sauce
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1 handful of mixed salad leaves
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2 teaspoons fried shallot flakes
Preparation Method
- Follow the instructions for cooking the rice.
- Mix the rice vinegar, sugar, salt in a bowl until dissolved.
- Wet the surface of a sushi mixing bowl to prevent the rice from sticking. When the rice is cooked, turn the rice into the bowl.
- Spoon the sushi vinegar over the rice and gently cut the rice on the side so that the rice grains don’t break. Allow to cool.
- Dice the avocado and salmon.
- Season salmon with soy sauce and mirin (add wasabi for spicy taste).
- Place sushi rice in serving bowls, top with seasoned salmon, avocado, shallot, mixed leaves, fried shallot flakes and toasted sesame seeds for more flavours and textures.
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