This salmon poke bowl recipe is easy to make at home. In addition, the teriyaki sauce can be made in larger quantities and stored for a few weeks in the refrigerator. The recipe is inspired by the Hawaiian bowl and contains protein, fibre, essential fatty acids, vitamins, minerals and antioxidants.
Ingredients
Poke
- 400 g salmon for tartare
- 200 g Quinoa
- 1/2 red cabbage
- 1/2 Chinese cabbage
- 2 carrots
- 200 g Edamame
- 1 Avocado
Teriyaki sauce
- 2 dl water
- 1 tbsp sugar
- 300 ml soy sauce
- 1 tbsp honey
- 1/2 clove garlic, minced
- 1/3 tsp ground ginger
- 1 tbsp corn starch
Servings: people
Units:
Instructions
Teriyaki sauce
- Mix 1 dl of water with the soy sauce, sugar, honey, garlic and ginger in a pan and heat over medium heat until it boils.
- In a bowl, pour the cornstarch into 1 dl of cold water and mix well, then add to the rest of the mixture.
- Simmer the sauce until it thickens, then leave to cool.
Poke
- Dip the diced salmon into the teriyaki sauce and refrigerate for 1 hour.
- Cook the quinoa.
- Chop the cabbage, peel and grate the carrots, peel and dice the avocado and remove the beans from the edamame pods.
- Assemble the bowls by placing a base of quinoa and then garnish with the teriyaki salmon, cabbage, carrot, edamame and avocado.
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