Salmon poke bowl with mango

Ingredients

• 120 gSalmon, sushi grade
• 70 gRice, dry weight
• 100 gMango
• 75 gAvocado (½ piece)
• 60 gCarrots
• 60 gCucumber
• 15 gSoy sauce (1 tbsp)
• Lime, sesame seeds

How to make it

1. Cook the rice and let it cool.
2. Dice the salmon, mix it with the soy sauce and lime juice and leave for ten minutes.
3. Dice the mango, cut the carrots into fine strips, slice the cucumber, cut the avocado into wedges.
4. Rice into the bowl, everything in sections on top, sesame over it.

One tip

The mango should be ripe but not soft. A soft mango turns to purée in the bowl.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.