Salmon poke bowl with edamame
Ready in 30 min1 serving
977kcal · per serving
Protein55.3 g
Carbs90.3 g
Fat40.7 g
Ingredients
- 160 g Salmon, raw
- 250 g White rice, cooked
- 100 g Edamame
- 70 g Avocado
- 80 g Cucumber
- 50 g Carrot, raw
- 20 g Soy sauce
Steps
- Cook the rice and let it cool slightly. Cube the sushi-grade salmon and marinate it in the soy sauce for 10 min.
- Slice the avocado and cucumber, grate the carrot and thaw the edamame in hot water.
- Arrange everything over the rice in sections and drizzle with the remaining marinade.
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