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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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30 minMain dishBroccoli, Spaghetti, butter, bacon patches, sugo pasta sauce, Italian spices,spaghetti with bacon in Italian sauce
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30 minMain dishfloury potatoes, Red onion, young cheese, unsalted butter, gravy with garden herbs, semi-skimmed milk, cut endive,Dutch endive stew with cheese
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15 minMain dishpork tenderloin, butter, sunflower oil, onion, White wine, dried tomato on oil, dried oregano, mushroom, creme fraiche,pork tenderloins with sun-dried tomatoes and mushrooms
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35 minMain dishcucumber, Cherry tomatoes, Red onion, White wine vinegar, lean ground beef, egg, bread-crumbs, dried Italian herbs, sunflower oil, maize rolls, Ketchup,pure and honest citizen
Nutrition
405Calories
Fat25% DV16g
Protein48% DV24g
Carbs13% DV39g
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