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Jennie Hood Flynn
Kids poke bowl
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Ingredients
Directions
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Roast the sesame seeds in a dry, hot frying pan until golden brown. Heat the oil in the pan, pour the eggs in and let it slowly solidify on a low setting.
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Arrange the cucumber with a cheese slicer in long strips and drizzle with the vinegar. Grate or scrape the carrot. Cut the flesh of the avocado into slices.
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Cut the omelet into small pieces and mix through the rice. Spoon the rice into 4 bowls and divide the cucumber, fish, carrot, avocado and over it.
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Sprinkle with the sesame seed. Slice the seaweed into strips and place on it.
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170 minMain dishfrozen filo pastry, traditional olive oil, chicken bolt, ground ginger, saffron, cinnamon powder, onion, fresh parsley, medium sized egg, unsalted cashew nuts, granulated sugar, unsalted butter,savory pie with chicken and cashew nuts
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25 minMain dishpandan rice, green beans, oil, onion, bunch onion, Red pepper, turkey fillet, Bumbu spice,spicy curry with spring onion
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40 minMain disholive oil, cod fillet (260 grams), juice of lemon, zucchini, raw ham, Parmesan cheese,cod-zucchini packages
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20 minMain dishfresh ginger, pak choi, pandan rice, white instant miso soup, shichimi togarashi, water, snow peas, hot smoked salmon pieces, Sesame seed,Japanese one-pan dish with salmon
Nutrition
405Calories
Fat25% DV16g
Protein48% DV24g
Carbs13% DV39g
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