- 4 persons
- 20 minutes
Poké bowls are the newest trend in salads. Originally from Hawaï, but coming up in other countries. And of course Salanova Batavia is a perfect partner to prepare this salad with.
300 g sushi rice
3 tbsp mirin
1 tbsp rice vinegar + extra for the avocado
3 tbsp grated coconut + extra for the garnish
4 spring onions
½ head of Salanova Batavia
300 g salmon
2 tbsp soy sauce
½ chilli pepper (with seeds removed)
125 g wakame (seaweed salad)
1 can of sweetcorn (150 g), drained
1 tbsp sesame seeds
- Cook the rice according to the instructions on the packet. Mix the rice vinegar and the coconut through the warm rice and then allow to cool a little. In the meantime, cut the spring onion into rings diagonally and mix 2/3 of them through the rice.
- Chop the lettuce into strips. Cut the salmon into approx. 1 cm cubes and drizzle the soy sauce over them. Finely chop the chilli pepper and mix it with the salmon. Cut the radishes into wedges. Destone and peel the avocado and then cut the flesh into slices. Drizzle a little rice wine over the slices (to prevent browning).
- Scoop the rice into 4 dishes and arrange the lettuce, salmon, radishes, avocado, wakame and sweetcorn on top. Sprinkle with the sesame seeds and the rest of the spring onion.
Tip: Salanova Crispy would also work very well in this salad.