Crispy spicy salmon poke bowl

Mag Mayo
In collaboration
with Mag Mayo
  • Preparation 25 min
  • Cooking 12 min
  • Servings 4
  • Freezing I do not suggest

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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

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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.