Salmon Poke Bowl

• porzioni: 4 servings
• tempo di preparazione: 25 minutes
• tempo totale: 30 minutes

Ingredienti

1 pound salmon (cut into ¾" cubes)

¼ cup soy sauce

2 tablespoons sliced green onions

1 teaspoon rice wine vinegar

1 teaspoon sriracha

1 teaspoon sesame oil

½ teaspoon sesame seeds

½ cup rice wine vinegar (Kikkoman)

½ cup water

⅓ cup honey

1 teaspoon kosher salt

½ teaspoon red chili flakes

2 6-inch persian cucumbers (⅛" thick slices)

2 tablespoons sriracha

2 tablespoons mayonnaise

Istruzioni

Make the Salmon Poke - In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers.

Make the Pickled Cucumbers - In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir.Marinate for 10 minutes, then transfer the cucumber mixture to a container. Cover and refrigerate until ready to use, or freeze for 5 to 10 minutes to cool quickly.

Make the Sriracha Mayonnaise - In a small bowl, whisk the Sriracha and mayonnaise until combined.

Assemble the Bowl - To serve, add any additional ingredients to the bowl, such as rice or salad for the base. Top with salmon poke, pickled cucumbers, and Sriracha mayonnaise.

Nutrizione

• Calorie: 296 kcal
• Grassi Totali: 11 g
• Grassi Saturi: 2 g
• Grassi Insaturi: 1.4 g
• Colesterolo: 71 mg
• Sodio: 1409 mg
• Carboidrati Totali: 22 g
• Zuccheri Totali: 17 g
• Proteine: 26 g