If you love sushi, you’ll love this poké bowl! It’s simple, filled with veggies & topped with salmon. The rice makes it filling and ties the dish together.
Don’t you love having foodie friends? I know I do. Most of my friends enjoy eating but can’t imagine why they would take the time to take pictures, make their plate look pretty, or even to cook something from scratch when you can use short cuts. Luckily, Louise and I are on the same page! In the supermarket we think of ways to create more colour in our dishes, which results in this pretty plate.
When I say Louise, I mean Creative Cookings on Instagram. She messaged me a while ago because we live in the same city, and this is our second time cooking together! Our first: delicious pear and goats cheese bites. Another friend of mine, Noor, had dinner with us. Luckily we all had separate plates, or else she would’ve started before we were done taking pictures!
The boyfriend doesn’t like fish, which means that whenever he’s away for dinner I try and eat as much seafood as I can. Today we decided to go for salmon, which was a really good choice. It all combined so well together, and I think it’s good for me to have someone else have a say in the creative process: I would, for example, have never thought of adding fried zucchini with soy sauce to the bowl! And that turned out to be one of my favourite toppings 😉
To be real honest: I had no idea what a poké bowl was. First thing that came to mind was Pokemon?? It sounds kind of… Japanese to me. However, it’s actually Hawaiian! Did you know that?
Traditionally you make these with raw salmon/fish, but we were a bit scared to have store-bought salmon raw so we decided to cook it in the oven. Still super moist and delicious, but with less risks! If you decide to use raw fish, I suggest getting some from a retailer specialised in selling fresh fish.
We used all our creativity in this poké bowl, and it turned out really amazing! I hope you enjoy it as much as we did. See you soon?
- Brown rice, 150g
- Salmon, 300g
- Soy beans, 175g
- Zucchini, 1 large
- Avocado, 1 large
- Bean sprouts, 100g
- Fresh parsley, 3 spoonfuls
- Rice vinegar, 1 spoonful
- Soy sauce
- Olive oil
- Lemon juice
- Sesame seeds
- Preheat the oven to 190 degrees Celsius. Cut the salmon into small cubes and place in an oven tray.
- Add the (shelled) soy beans, chopped up parsley, some lemon juice, olive oil and pepper and salt. Place this in the oven for around 20 minutes, stirring once in between.
- Meanwhile, prepare the rice according to instructions on the package.
- Cut the zucchini into small cubes. Heat up a frying pan with some oil, and fry the zucchini for around 10 minutes. Add +/- 3 spoonfuls of soy sauce and the bean sprouts, and set aside.
- Once the rice is done, drain the water and stir through 1 spoonful of rice vinegar. Cut the avocado in small slices.
- Use a large plate or bowl. Add all your ingredients and top with some sesame seeds. Serve with more soy sauce. Enjoy!