Dinner
Salmon Bowl
Recipe by Katarina
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- 200 g rice (sushi, cooked)
- 400 g salmon fillet
- 200 g edamame
- 100 g spring onion (cut into fine rings)
- 2 large carrots
- NADA Sesame seeds (black and white roasted, for rolling salmon)
- NADA For the marinade:
For the marinade
- 4 tsp soy sauce
- 1 tsp ginger (powder)
- 3 tbsp sunflower oil (roasted)
- 3 tbsp rice vinegar
- 1 tbsp agave syrup
- 1-2 garlic cloves (finely chopped)
Utensils
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Step 1
Finely chop the spring onion. Peel carrots and cut into fine sticks. Blanch edamame briefly, rinse and place in ice water, then drain. Pat salmon fillet dry. Cut into thick 2cm pieces and
refrigerate until further processing. -
Step 2
For the marinade, mix all ingredients thoroughly, mix with the salmon pieces and let marinate in the refrigerator for about 10 minutes. Drain the salmon pieces. Collect the
marinade. -
Step 3
Heat 1EL oil in a skillet and sauté over medium-high heat for 1 -2 minutes, then remove from pan.
-
Step 4
Salmon should be glazed inside (not overcooked) let cool and roll in sesame seeds. Mix rice with 1 tablespoon vinegar and pour into bowls, top with salmon, carrot sticks, green
onion, edamame, and some of the marinade. Sprinkle with fresh cilantro
