Salmon Poke Bowl

Ingredients

• 105 ml water

• 2 grams salt

• 82 grams brown rice

• 160 grams salmon fillet, skin removed

• 1 tablespoon butter

• 120 grams mango, diced

• 50 grams cucumber, diced

• 80 grams avocado, sliced

• 40 ml soy sauce

• 2 teaspoons chopped parsley

• Freshly ground pepper

Instructions

1. Cook the brown rice in the salted water until tender.

2. Drain the rice in a sieve and let it cool in the refrigerator.

3. Melt the butter in a pan and cook the salmon for 4 minutes on each side.

4. Place the salmon on a plate and let it cool.

5. Divide the rice among four bowls.

6. Arrange the mango and cucumber on top of the rice.

7. Break the salmon into pieces and place them next to the cucumber.

8. Add the avocado slices to the bowls.

9. Season with freshly ground pepper.

10. Sprinkle the chopped parsley over the visible rice.

11. Serve with soy sauce on the side.

Storage advice

Keep in the refrigerator for up to 3 days.

Nutritional information