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Poke Bowl with Salmon Marinade & Peanut Satay

Ready for an explosion of flavor and freshness? Try the new Nutfruit Poke Bowl with Marinated Salmon and Peanut Sauce with a touch of Brazil Nuts, a delicious and nutritious combination that you can't miss! Perfect to take with you wherever you go, discover this quick, healthy and delicious Poke Bowl!

Created by:
30 mins
Easy
4 SERVERS

Nutrition per serving

Energy

1086.25 kcal

Fat

60.2 g

Saturates

10.6 g

Carbs

95.8 g

Sugars

18.4 g

Fiber

9.92 g

Protein

46 g

Salt

189 mg

Nutrition per serving

Energy

1086.25 kcal

Fat

60.2 g

Saturates

10.6 g

Carbs

95.8 g

Sugars

18.4 g

Fiber

9.92 g

Protein

46 g

Salt

189 mg
0%

PREP TIME

25 min

0%

COOK TIME

5 min

0%

TOTAL TIME

30 mins

Ingredients

For the marinated fish:

For the satay sauce:

For the poke bowl:

Method

    1. For the marinated fish: Dice the salmon loins. Mix in a bowl with soy sauce, sesame oil, rice vinegar and agave syrup. Let stand in the refrigerator for at least 15 minutes.
    2. For the satay sauce: Add the peanuts, honey, soy sauce, rice vinegar and water to a blender or food processor. Grind until you obtain a sauce with peanut pieces.
    3. For the poke bowl: Cook the sushi rice and mix it hot with the rice vinegar. Once cool, serve the rice in the base of a bowl. Cover in sections with the marinated salmon, pickled cucumber slices, pickled red onion, sliced avocado and edamame.
    4. Serve with the satay sauce and garnish with chopped Brazil nuts and chopped chives.

Tips

Before cooking the sushi rice, rinse three times in water to remove some of the starch.

Ingredients

For the marinated fish:

For the satay sauce:

For the poke bowl:

Method

    1. For the marinated fish: Dice the salmon loins. Mix in a bowl with soy sauce, sesame oil, rice vinegar and agave syrup. Let stand in the refrigerator for at least 15 minutes.
    2. For the satay sauce: Add the peanuts, honey, soy sauce, rice vinegar and water to a blender or food processor. Grind until you obtain a sauce with peanut pieces.
    3. For the poke bowl: Cook the sushi rice and mix it hot with the rice vinegar. Once cool, serve the rice in the base of a bowl. Cover in sections with the marinated salmon, pickled cucumber slices, pickled red onion, sliced avocado and edamame.
    4. Serve with the satay sauce and garnish with chopped Brazil nuts and chopped chives.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok