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Avocado poke bowl

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Ingredients

  • 125 g rice
  • Salt
  • 250 g fresh salmon fillet
  • 5 g ginger
  • 2 ½ tbsp Japanese soy sauce
  • 1 ½ tbsp sesame oil
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 cloves of garlic
  • 1 large avocado about 125 g
  • ½ pressed lime
  • 3 spring onions
  • 1 box of Daikon cress

Instructions

  • Cook rice according to package instructions.
  • Wash the salmon fillet, pat dry and cut into 1.
  • 5 cm cubes.
  • Ginger peel and chopfinely.
  • Mix the soy sauce, 2 tbsp sesame oil and ginger in a flat dish.
  • Marinate the salmon in the marinade for 15 minutes in a cool place.
  • Toast the sesame seeds without fat in a hot pan over medium heat.
  • Peel and chop the garlic.
  • Heat the rest of the sesame oil in a pan and steam the garlic for 2 minutes.
  • Halve the avocado, remove the core, lift the pulp out of the skin, cut into small cubes and drizzle with lime juice.
  • Wash the spring onions and cut into fine rings.
  • Wash the cress and shake dry.
  • Divide the rice in 2 bowls and add the fish cubes.
  • Sprinkle with diced avocado, spring onions, garlic, cress and sesame seeds.
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Course Bowls / Fish / Seafood