Summer in a bowl with this delicious poke bowl filled with salmon drowned in a homemade teriyaki sauce and fresh mango. Traveling in one bite!
If you are not a fan of teriyaki sauce, I’ve made a version a while ago that is zestier with soy sauce and ginger right there. I love this dish, such a fresh filling dinner but quite light.
Mango teriyaki salmon poke bowl (serves 2) :
- 200g fresh salmon
- 1 mango
- 1 avocado
- 1/2 cucumber
- 6 big tbsp of teriyaki sauce
- 200g sushi rice
- 8 tbsp rice vinegar
- 2 tbsp sugar
- 2 tbsp sesame seeds
Prepare the sushi rice. Boil 900ml water. When it’s boiling, add the rice. Cover and let it cook for 15 minutes.
Meanwhile, boil the rice vinegar with sugar in a sauce pan until the sugar dissolves. Let it cool completely.
Transfer the warm cooked rice in a big mixing bowl, add the vinegar and mix very well. Let it cool to room temperature.
Cube the salmon and mango.
Slice the cucumber and avocado.
In two bowls, add a generous layer of rice.
Add the avocado, cucumber and mango to the bowl.
In a small bowl, mix the salmon with the teriyaki sauce. Divide the salmon between the two bowls.
Sprinkle with sesame seeds and serve!