Fish
Easy
Baked Lemon Herb Salmon
-115 min
Salads
Easy
Recipe of Poké rice, salmon and avocado salad
The rice, salmon and avocado poké salad is a homemade, healthy version of the popular Hawaiian poké bowl, combining the freshness of salmon with the softness of sushi rice and the creaminess of avocado. This one-dish meal is perfect for those looking for a complete, nutritious and flavorful option, ideal for a light lunch or a quick dinner. The salmon, marinated in soy sauce, sesame oil and ginger, provides high-quality protein and omega-3 fatty acids, while the avocado and chia seeds add healthy fats and fiber. The vinegared rice base, typical of sushi, is complemented by fresh vegetables such as cherry tomatoes, cucumber and red onion, creating a crunchy texture and a perfect balance of flavors.
Variations and customization
- You can substitute the salmon with tuna or tofu for a vegetarian option.
- If you prefer more spice, add a touch of wasabi or sriracha to the marinade.
- For a gluten-free version, use tamari soy sauce.
Prep
30 min
Cook
15 min
Servings
2
Calories
150 kcal
Ingredients
Directions
-
1
Clean the salmon loin, removing the bones and skin, and cut it into cubes. Add the soy sauce, sesame oil, grated bresco ginger, stir well and marinate for 15 minutes. Whether we prepare it in the hot season or not, we put it in the fridge so that it doesn't spoil.
-
2
In the meantime, we prepare the sushi rice, cooking it in salt water following the manufacturer's instructions. Mix the rice vinegar with the sugar and heat it in the microwave so that the latter dissolves. Add to the rice and cool by fanning while stirring to separate the grains.
-
3
Cut the half avocado into slices, the cherry tomatoes into half rings, the cucumber the thin discs and the onion into julienne strips. Plate the poké by dividing the rice into two deep bowls and spreading the avocado, tomatoes, cucumber and onion over the surface. Decorate with cashew nuts and chia seeds. Drizzle with a little lime juice and serve immediately.
