Warm salmon poke bowl

Bam! Switching all my carbs to wholegrain/wholewheat, so wanted to try a poke bowl with brown rice instead of sushi rice. And thank god, it does not disappoint, too much :-), and I feel very fulfilled. For the salmon skin lovers like me, bake it (salted) in the oven on high temperature and crumble it over the poke bowl.

Since we have always had a special place in our hearts for spicy chili oil. We have tried them all, our favorite here.

Salmon poke bowl

Details

Servings

2 servings

Prep time

15

Cooking time

15

KmA Challenge
PrintPrint

Ingredients

  • 2 Salmon filets (with skin)

  • 1 cup Brown rice

  • 2 hands of edamame beans

  • 1 Avocado

  • 1 Carrot

  • 1/3 Cucumber

  • 10 Radices

  • Nori (half a sheet)

  • 1 Spring onion

  • Black and/or white sesame seeds

  • On the side: soy, spicy oil, shiracha mayo (optional)

  • Marinade

  • half Tbsp Miso

  • Tsp soy sauce

  • Tsp sesame oil

  • Tsp honey

PrintPrint

Directions

  • Preheat oven on 225deg
  • Boil the rice as described on package
  • Mix all the marinade ingredients
  • Salt the skin of the salmon. Rub the marinade over the top and the sides
  • Fry for a few minutes in a hot skillet on the skin side
  • Take off the skin and put both the skins as the salmon in the oven on a baking sheet
  • Shave the carrot, cut the cucumber in blocks, cut the avocado in slices, cut the radices, cut the green part of the spring onion, shred the nori sheet
  • Mix the rice with tbsp of soy. Put the rice in bowls and top with the cucumber, carrot, avocado, radices and edamame beans.
  • Take salmon out of oven and cut into slices. Leave the skin until crispy
  • Put the salmon in the bowl and shred the skin on top and/or the nori pieces.
  • Top with sesame seeds and spring onion
  • Serve with spicy oil & soy