Fishes & seafood , Main dishes , Salads & bowls

Crispy spicy salmon poke bowl

In collaboration
with Mag Mayo

Preparation 25 min
Cooking 12 min
Servings 4
Freezing I do not suggest

We all love poke bowls! For my part, I LOVE this recipe with crispy spicy salmon. Another SOLID collaboration with MAG MAYO, the best Quebec mayonnaise. To eat without moderation!

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Ingredients

1 1/4 cup basmati rice
Olive oil
2 1/2 cups water
580 g sushi salmon skin removed, diced
About 20 cucumber slices
A few Nantes carrots cut into juliennes
2 to 3 radishes, thinly sliced
About 3/4 cup frozen shelled edamame, cooked
2 green onions, sliced

Ingredients for the spicy sauce

3 tablespoons MAG mayonnaise
1 tablespoon tamari soy sauce
2 teaspoons Sriracha
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 teaspoon Panko breadcrumbs
Salt and pepper from the mill

Preparation

In a small saucepan over medium heat, put the rice and add a good drizzle of olive oil. Mix and cook for 2 minutes, stirring.
Add water, mix and cover. Bring to a boil, reduce heat to low and simmer for 10 minutes. Remove from the heat, mix and let stand, covered, for 5 minutes.
In a bowl, except for the Panko breadcrumbs, put the ingredients for the sauce, season with salt and pepper and mix. Add the salmon, mix and set aside in the fridge. Add Panko just before serving and mix.
Divide the rice between bowls and add the salmon. Fill bowls with cucumber slices, carrot juliennes, radish slices and edamame. Garnish with sesame seeds and sliced green onion.

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