Pokebowl Salad
Fresh Hawaiian-style bowl with salmon, avocado, mango, cucumber, and veggies, topped with pokebowl dressing.
INGREDIENTS
| Sushi Rice | 250g |
| Rice Vinegar | 3 Tbsp |
| Sushi Nori seaweed | 1 sheet (cut into strips) |
| Salmon (sushi grade) | 200g |
| Cucumber | ½ pc |
| Red onion | ½ pc |
| Mango | 1 pc |
| Avocado | 1 pc |
| Pokebowl Dressing | 3–4 Tbsp |
INSTRUCTIONS
Cook the sushi rice
Rinse the rice thoroughly, place it in a pot with water, cover, and cook for 20 minutes. Remove from the heat and let it rest, covered, for another 20 minutes.
Season the rice
While the rice is still warm, gently mix in 3 Tbsp of rice vinegar until evenly absorbed. Leave to cool to room temperature before using.
Prepare the toppings
Dice the salmon. Slice the avocado and cucumber, cube the mango, grate the carrot, and thinly slice the red onion. Place rice in each bowl. Arrange salmon, avocado, mango, cucumber, carrot, and onion neatly on top.
Finish & serve
Drizzle with Pokebowl Dressing and sprinkle with thin strips of Sushi Nori. Serve immediately.
