Poké Bowl with Salmon

Ingredients

• 400 g salmon fillet (skinless; sushi grade)
• 1 Spring onion
• 15 g ginger
• 2 tbsp Soy sauce
• 3 tbsp Lemon juice
• 2 tbsp sesame oil
• 250 g parboiled rice
• Salt
• 2 tbsp white sesame seeds (15 g)
• 0.5 cucumber
• 250 g red cabbage
• 1 Avocado
• 0.5 tbsp lime juice
• 1 red chili pepper

Instructions

1. 1.

   Rinse the salmon fillet, pat dry and cut into cubes. Clean and slice the spring onion into thin rings. Peel and grate the ginger. Combine both with soy sauce, lemon juice, and sesame oil in a shallow dish. Add the fish cubes and let marinate for about 20 minutes in the refrigerator.

2. 2.

   Meanwhile cook the rice in 2.5 times its volume of salted water according to package instructions for about 18 minutes; then drain and allow to cool slightly.

3. 3.

   In parallel toast the sesame seeds in a non‑stick pan without oil over medium heat for 3–4 minutes, set aside to cool. Slice the cucumber into thin rounds. Shred the red cabbage finely. Halve the avocado, remove the pit, scoop out the flesh, slice into thin strips and drizzle with lime juice.

4. 4.

   Halve the chili pepper lengthwise, deseed, wash and cut into narrow rings. Place rice in bowls and top with chili rings. Arrange the marinated salmon pieces on top. Decoratively add avocado slices, cucumber rounds, and cabbage shreds, then sprinkle toasted sesame seeds before serving.