COOKING WITH SKUNA

Salmon Bowl

Easy
A light and easy dish, well suited for both lunch and dinner depending on your appetite.
Bon Appetit!

Ingredients

Portions
  • 4 portions
    Salmon (approx. 4 oz. each)
    2 tsp
    Sesame Oil, toasted
  • .5 cup
    Soy Sauce
    1 clove
    Garlic (grated)
    2 tbsp
    Rice Vinegar
  • 18 ounces
    Sushi Rice
    0.3 cup
    Sushi Seasoning
  • 2
    Avocado
    7 oz
    Soy Beans
    0.25 cup
    Pickled Ginger
    0.5 cup
    Pickled Red Onions
    20
    Snap Peas (whole)
    1
    Mango
    1
    Lime
    1 tbsp
    Sesame Seeds, roasted
    1 handful
    Cilantro

1. Rice

Cook the sushi rice according to the instruction on the package.

2. Seared Salmon

Mix the salmon with sesame oil and sear it carefully in a pan on medium heat for approximately 2 minutes before setting it aside.

3. Marinade the Salmon

Mix garlic, soy sauce and rice vinegar together in a bowl. Add the fish and let it marinate.

4. Cut the Vegetables

While waiting for the rice to finish you cut the rest of the vegetables.
Avocado: remove skin and stone and cut into cubes
Snap Peas: Keep them whole and cut into strips
Mango: Peel and slice into strips
Lime: cut into four wedges

5. Season the Rice

When the rice has rested and cooled down, you add the sushi seasoning and stir it carefully in.

6. Serving

Assemble the rice, pickles and vegetables in a bowl, and finish it up with fresh cilantro, sesame seeds and lime. Use the rest of the marinade to pour over the fish if you like.