Salmon Poke Bowl
Victorinox ®
This salmon and vegetable recipe is perfect for taking to work, as it doesn't need to be heated, and it's delicious and healthy. This poke bowl is very easy to prepare, and its simple step-by-step instructions will guide you to try this trendy salad. To make your salmon slices perfect, use your Victorinox® chef knife, and you won't have to put in much effort to achieve them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams salmon, slice, with skin
  • 1/4 cups soy sauce
  • 1/4 cups orange juice
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha sauce
  • 1/2 cups cucumber
  • 1/2 cups red cabbage
  • 1/2 cups radish
  • 3 tablespoons chives
  • 1/2 cups carrot
  • 3 cups sushi rice, cooked
  • 1/2 cups avocado, sliced
  • black sesame seeds, for garnish
  • sesame seeds, for garnish
  • chives, for garnish
Preparation
25 mins
0 mins
Low
  • On a cutting board, using a Victorinox® chef knife, remove the skin from the salmon and cut it into thick slices. Set aside.
  • In a bowl, combine soy sauce, orange juice, sesame oil, rice vinegar, and sriracha until you have a homogeneous mixture. Add the salmon and marinate for 15 minutes.
  • On a cutting board, using a Victorinox® chef knife, cut the cucumber into slices, the red cabbage, the radish into thin slices, and finely chop the scallions.
  • Using the Victorinox® peeler, peel the carrot into strips. Roll it up and set aside.
  • In a bowl, serve a bed of rice, followed by the salmon and the previously cut vegetables.
  • Garnish with avocado, black and white sesame seeds, and scallions. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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