Prawns and salmon poke bowl
A delicious recipe ideal for summer: Grand Krust prawn and salmon poke bowl, enjoy!
FOR 2 PEOPLE
- 2 cups of prepared sushi rice.
- Rice vinegar.
- 125 grams of Grand Krust salmon, cut into cubes.
- 8 peeled Grand Krust prawns.
- 1 Crushed nori seaweed with seeds.
- 1 Avocado
- 1 cucumber, thinly sliced.
- 6 cherry tomatoes
- 1/2 cup of lemon juice.
- 1/2 of soy sauce.
- 1 tablespoon of sesame oil.
- 1 tablespoon of grated ginger.
- 1 pinch of salt.
- 1 pinch of sugar
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Langostino vannamei cocido entero 400g Spectrum
You'll need to
Porciones de salmón atlántico sin piel Spectrum Grand Krust by Pier33 GourmetStep by Step
Prepare the rice. Wash the rice so that it loses starch and cook it as indicated on the packaging. Season with rice vinegar, sugar, and salt and reserve for later.
For the marinade, add a tablespoon of sesame oil, a tablespoon of grated ginger, salt and sugar in a bowl. Also add lemon juice (1/2) and half a cup of soy sauce.
Prepare the prawns. In a pot, boil the prawns with water and salt for two minutes. Once boiled, place them in ice water for a minute, drain, and reserve.
Prepare the ingredients for the poke bowl. Cut the salmon into 1 cm cubes and let it rest in the marinade for 5 minutes; then cut the avocado into wedges, the cherry tomatoes in half and cut the pickle into slices.
Time to prepare the bowl. Serve a cup of rice in the bowl. Arrange the avocado, the cucumber slices, and the prawns on top. On top of everything put the salmon. Pour in the marinade and decorate with pieces of Nori seaweed.
- Share it! :)
