Time: 2 hours 20 minutes
Complexity: easily
Servings: 4

This bowl of steamed rice and salmon poke with avocado is a lazy sushi option, with the ingredients simply piled into a bowl. The base of the bowl is rice, white or brown, depending on your preference. Top with thin slices of avocado and poke. Poke Poke bowl is a traditional Hawaiian dish of marinated raw fish. The salmon marinade is made with equal parts soy sauce, sambal oelek, dark sesame oil, and freshly grated ginger. The salmon should be very fresh. Refrigerate it for a couple of hours, and it's ready. Garnish with sliced ​​fish bowls, sprinkle with sesame seeds and green onions, and enjoy.

Ingredients:

• 220g of the freshest wild salmon fillet, cut into 1cm cubes.
• 2 cups warm cooked rice (white or brown)
• 1 teaspoon soy sauce
• 1 tsp. sambal-olek sauce
• 1 tsp. dark sesame oil
• 1 teaspoon grated ginger root
• A pinch of coarse salt
• 1 avocado, peeled, pitted and thinly sliced
• Thinly sliced ​​green onions
• Roasted sesame or furikake (Japanese seasoning)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brown rice, salmon, Avocado, chili sauce, soy sauce, ginger root, sesame

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Preparation:

Step 1
• In a medium bowl, combine the fish with soy sauce, sambal oelek, sesame oil, ginger, and salt. Cover and refrigerate for 2 hours.
Step 2
• Divide the rice among 4 bowls, top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with green onions and sesame seeds and serve.

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