Zalmpoké bowl

Name: zalmpoké bowl
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: 150 g jasmine rice; 300 g fresh salmon tenderloin; 2 el Japanese soy sauce; 1 el sesame oil; 2 tl sriracha sauce; cucumber; 2 el rice vinegar rice vinegar; 2 bunch onion; 1 ready to eat avocado; 125 g chilled seaweed salad wakame; 2 el sushi ginger; 2 tl black sesame seeds

Salad of sliced raw salmon, rice, cucumber, wagame, avocado and sushi ginger.

Ingredients

Kitchen Stuff

1 cheese slicer

Directions

Boil the rice according to the instructions on the package. Allow to cool to room temperature in about 1 hour.
Cut the salmon into cubes of 1 x 1 cm and place in a container. Add the soy sauce, sesame oil and sriracha and mix.
Put the salmon covered in the refrigerator until use.
Arrange the cucumber in long strips with a cheese slicer. Sprinkle with the rice vinegar and leave covered until use.
Cut the spring onions into thin rings. Cut the avocado half in half, remove the kernel and scoop the flesh from the peel. Cut into slices.
Divide the rice over 4 bowls. Divide the cucumber ribbons, seaweed salad, salmon cubes, spring onions and sushi ginger.
Place the avocado in a fan with the salmon. Sprinkle with the sesame seed. Yummy! .