Poke bowl with salmon and avocado

Ingredients for 2 servings:

• 250 g salmon (sushi quality)
• 150 g brown rice or brown rice mix
• 1 piece(s) ginger root, approx. 1 cm, grated
• 3 tbsp soy sauce
• 4 tbsp sesame oil
• 3 tbsp lime juice
• some lime zest
• 1 avocado(s)
• 3 tbsp wakame salad*
• 2 spring onions, red
• 2 handfuls of lamb’s lettuce
• 2 eggs
• 2 tbsp sesame seeds for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Cook the rice (preferably brown rice or a brown rice blend) according to the instructions, then set aside and let cool slightly. Cut the salmon into bite-sized cubes and place in a small bowl. Then make a dressing with soy sauce, sesame oil, lime juice, lime zest, and ginger and pour it over the salmon. Let it marinate in the refrigerator for about 30 minutes to 1 hour, stirring occasionally. Peel the avocado, remove the pit, and slice the flesh. Drizzle with a little lime juice to prevent it from browning. Slice the leeks. Hard-boil the eggs, let cool slightly, peel, and quarter. Sort, wash, and drain the lamb’s lettuce. Arrange all the ingredients nicely in two small bowls. Divide the rice between the bowls and place the marinated salmon on top of the rice. Place the wakame salad on top of the salmon. Arrange all the other ingredients nicely around it. Finally, drizzle the remaining salmon marinade over the lamb’s lettuce and sprinkle with sesame seeds. If you like, add a little pepper. The marinade should provide enough salt for the bowl. Tips: For the *wakame salad, see my corresponding recipe for Japanese Seaweed Salad – or buy a ready-made salad. If you like spicy food, you can also add chilies cut into rings.