Summery poke bowl
Tillredning
Chop the ingredients
Boil the rice in a pan according to the packaging instructions, with the salt, sugar and rice vinegar. Meanwhile, wash the fruit and vegetables, peel them (where necessary) and dice them. Blanch the edamame beans in a small pan of salted water for 2 minutes.
Marinate the salmon
Remove the skin from the salmon and chop it into 1 cm cubes. Squeeze the lemon. Season the salmon with sea salt and lemon juice in a bowl and set aside briefly.
Peanut sauce
For the sauce, wash the chilli pepper and remove the stalk base, white ribs and seeds. Put the soya yoghurt, peanut butter, mango, coriander and chilli pepper half in a tall mixing jug and blend into a creamy sauce using a hand blender. Now divide the cooked rice among two bowls, arrange the fruit, vegetables and the raw, marinated salmon on top and serve with the sauce and the salted peanuts.
Preparation: 25 min.
Ingredients for 2 portions:
For the rice:
- 200 g sushi rice
- 1 tsp sea salt
- 1 pinch of raw cane sugar
- 1 tsp rice vinegar
For the topping:
- ½ mango (approx. 180 g)
- 100 g carrots
- 50 g cucumber
- 1 avocado (approx. 200g)
- 100 g edamame beans
- 40 g peanuts (salted)
For the salmon:
- 160 g salmon (sushi quality)
- Sea salt
- ½ lemon
For the dressing:
- 1 tbsp soya yoghurt
- 1 tbsp peanut butter
- ½ mango (approx. 180 g)
- 10 g coriander
- ½ chilli pepper
