Poke bowl with asparagus & salmon ceviche
A light, fresh poke bowl inspired by Hawaiian cuisine. Salmon ceviche marinated in lime juice and Kikkoman Poke Sauce, served with crisp green asparagus and aromatic sushi rice. Mango and avocado bring balance and colour.
Nutritional facts (per portion):
2,400 kJ / 585 kcalPreparation
Step 1
300 g fresh sushi-grade salmon – 100 ml lime juice – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tsp Kikkoman Toasted Sesame Oil
Cut the salmon into small cubes. In a bowl, mix the lime juice with the Kikkoman Poke Sauce and Kikkoman Sesame Oil. Pour the marinade over the salmon and mix well. Refrigerate for 30 minutes.
Step 2
300 g green asparagus – 1 tbsp butter – 1 tsp olive oil – 1 tsp lemon juice – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Wash the asparagus, snap off the woody ends and cut into 3–4 cm pieces. Heat the butter and olive oil in a pan, add the asparagus and sauté for 2–3 minutes, stirring frequently. Add the lemon juice and Kikkoman Soy Sauce, mix and cook for 1 more minute. Set aside.
Step 3
150 g cooked sushi or jasmine rice – 2 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – ½ mango – ½ avocado – 1 tbsp black sesame seeds – 2 tbsp chopped coriander
Mix the rice with the Kikkoman Seasoning for Sushi Rice. Divide the rice between bowls, add the salmon ceviche from Step 1 and the asparagus from Step 2, then top with the diced mango and avocado. Drizzle with the remaining salmon marinade and sprinkle with the black sesame seeds and coriander.
Tip
The bowl also works well with the addition of cucumber, radish or edamame for extra crunch.
Recipe-ID: 1702
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300 g fresh sushi-grade salmon – 100 ml lime juice – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tsp Kikkoman Toasted Sesame Oil
Cut the salmon into small cubes. In a bowl, mix the lime juice with the Kikkoman Poke Sauce and Kikkoman Sesame Oil. Pour the marinade over the salmon and mix well. Refrigerate for 30 minutes.
300 g green asparagus – 1 tbsp butter – 1 tsp olive oil – 1 tsp lemon juice – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Wash the asparagus, snap off the woody ends and cut into 3–4 cm pieces. Heat the butter and olive oil in a pan, add the asparagus and sauté for 2–3 minutes, stirring frequently. Add the lemon juice and Kikkoman Soy Sauce, mix and cook for 1 more minute. Set aside.
150 g cooked sushi or jasmine rice – 2 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – ½ mango – ½ avocado – 1 tbsp black sesame seeds – 2 tbsp chopped coriander
Mix the rice with the Kikkoman Seasoning for Sushi Rice. Divide the rice between bowls, add the salmon ceviche from Step 1 and the asparagus from Step 2, then top with the diced mango and avocado. Drizzle with the remaining salmon marinade and sprinkle with the black sesame seeds and coriander.
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