Healthy
Salmon and avocado poke bowl
A fresh Hawaiian-inspired bowl with rice, salmon and vegetables.
Gluten-free
Ingredients
- 150 g brown rice
- 450 g water
- 200 g fresh salmon, diced
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 avocado in slices
- 1 carrot julienned
- 60 g shelled edamame
- 1 tablespoon sesame seeds
- 1 spring onion, chopped
Step-by-step
Using a different robot? Switch it here:
- Marinate the diced salmon with the soy sauce and the sesame oil and set aside in the cold.
- Put the brown rice and the water with a pinch of salt in the mixing bowl.
- Place the edamame in the basket inside the mixing bowl.
- Program 25 min/100°C/spoon speed until the rice is tender.
- Drain the rice with the spatula and let it cool.
- Divide the rice into two bowls and place the marinated salmon on top.
- Spread the avocado, the carrot, the edamame and the spring onion.
- Finish with sesame seeds and a little of the marinade.
Tips
- Use very fresh or previously frozen salmon to eat it raw safely.
- Nutritional note: it combines protein, good fats and slow-absorbing carbs.
- You can replace the salmon with marinated tofu for a vegan version.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
