Poké Bowl in 2 Variations with Edamame Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (sushi rice)
- 100 g mayonnaise
- 35 g sour cream
- 1 ½ teaspoon chili powder
- 400 g sushi quality salmon or beef
- 2 tablespoon sesame oil
- 4 spring onion (s)
- 2 avocado (s)
- 2 tablespoon lemon juice
- 240 g edamame
- 0.5 ½ zucchini
- 0.5 ½ cucumber (s)
- 1 carrot (s)
- 1 red pepper (s)
- 1 nori sheet
- Apple cider vinegar or rice vinegar
- salt
- soy sauce
- sesame
- Sesame, black
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the rice in water according to the instructions on the packet. Then set aside to cool for 15 minutes.
- Cut the spring onions into rings. For the dressing, mix the mayonnaise, sour cream, 1.5 teaspoons soy sauce and 1.5 teaspoons of chilli together and store in the refrigerator.
- If with salmon: Cut the salmon into approx. 1.5 cm cubes. Then marinate with 4 tablespoons of soy sauce, 2 tablespoons of sesame oil and half of the spring onions in the refrigerator for about 30 minutes.
- Lift the avocado out of the skin and cut into slices. Marinate with lemon juice and set aside.
- Boil the edamame in salted water for 5 minutes. Drain in a sieve and rinse with cold water. Julienne the carrot, cucumber and zucchini (this is best done with a food processor) and mix with the edamame. Cut the red pepper into small cubes and add. Add half of the spring onions. Quarter the nori sheet and then cut short strips and add to the salad.
- If with beef: Cut the beef into strips and fry them in sesame oil, for example. Deglaze with 8 tablespoons of soy sauce and sprinkle with sesame seeds.
- Mix the rice with 2 tablespoons of vinegar, 1 teaspoon of sugar and 0.5 teaspoon of salt and stir well.
- To serve, use a porcelain bowl (or similar), place the rice on one side, the salmon / beef on the other side and place the avocado in between. Fill the empty space with the edamame salad. Put the mayonnaise on the edamame salad. Sprinkle the salmon and rice with a little black caraway or sesame seeds as desired. If, depending on the recipe variation, there are still spring onions left over, they can be used for garnishing.
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