🍣 Salmon Poke Bowl with Rice and Edamame

Ingredients

• 🍚1 cup uncooked (6.7 oz / 190 g) basmati rice
• 🐟6 oz (170 g) fresh salmon
• 🐟4.2 oz (120 g) (1 can) canned tuna in water
• 🫘1 cup (5.3 oz / 150 g) frozen edamame
• 🥭4.2 oz (120 g) mango
• 🥒5.3 oz (150 g) cucumber
• 🫙2.7 tbsp (40 ml) soy sauce
• 🌰2 tsp (6 g) sesame seeds

• Recipes with basmati rice
• Recipes with fresh salmon
• Recipes with mango
• Recipes with cucumber
• Recipes with sesame seeds

How to make it, step by step

1. Cook the basmati rice in salted water for 12 minutes, drain, and let it cool slightly. Cook the edamame for 5 minutes and drain.
2. Cut the very cold fresh salmon into 3/4-inch (2 cm) cubes and drain the tuna. Combine both in a bowl with the soy sauce and marinate for 5 minutes.
3. Peel and dice the mango and cut the cucumber into thin half-moons.
4. Divide the rice between two bowls and top with the marinated salmon and tuna, the edamame, the mango, and the cucumber in little piles.
5. Drizzle with the marinade soy sauce, sprinkle with the sesame seeds, and serve right away.