Salmon poké bowl

Shopping list

Main dish, 4 portions
250 g sushi rice
120 ml Saitaku rice vinegar
300 g fresh salmon fillets
half a red chilli
2 tbsp Kikkoman soy sauce
1 tbsp sesame oil
200 g carrots
1 cucumber
3 spring onions
2 ripe avocados
2 tsp black sesame seeds



1. Cook the rice in accordance with the instructions on the packaging. Stir through ⅔ of the rice vinegar while the rice is still hot. Allow the rice to cool on a large flat dish for 1 hour.

2. Meanwhile, cut the salmon into 1 cm cubes. Cut the stem off the half chilli and chop finely. Mix the salmon with the chilli, soy sauce and oil. Cover and refrigerate until use.

3. Slice the cucumber and the carrot into long ribbons using a mandolin or a cheese slicer. Sprinkle on the rest of the rice vinegar. Cut the spring onions into slanted rings. Cut the avocados in half lengthwise and remove the stone. Carefully spoon the flesh out of the skin and slice.

4. Divide the rice across four bowls. Distribute the salmon, cucumber, carrot, spring onions and avocado on top. Sprinkle the salmon with the sesame seeds.
This recipe was taken from Albert Heijn: