Poke bowl with teriyaki salmon, avocado and chilli mayo
A recipe for a wonderful poke bowl with oven-baked teriyaki salmon, vegetables and a creamy bang bang chilli mayonnaise.
Servings 4 people
Calories 888kcal
Ingredients
- 300 g rice
- 2 avocados, diced
- 200 g edamame beans, thawed
- 1 bunch spring onions, finely sliced
- Sesame seeds
Teriyaki salmon
- 500 g salmon, cut into bite-sized pieces
- 4 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 1-2 tsp ginger, finely grated
- 1 clove garlic, grated or crushed
- Chilli flakes (optional)
Chilli mayonnaise
- 100 ml good-quality mayonnaise
- 1/2 lime, juice of
- 2 tbsp sweet chilli sauce (Thai sweet chilli sauce)
- 1-2 tsp hot chilli sauce
- 1 tsp honey
- 1 tbsp dried parsley (or fresh, finely chopped)
- Freshly ground pepper
Instructions
- Rinse the rice thoroughly and cook it according to the packet instructions.
- Mix the ingredients for the salmon marinade, stir well and turn the salmon in it. Add chilli flakes to taste if you like it a little spicy.
- AIR FRYER: Spread the salmon in the basket of your preheated air fryer (don't pack the pieces too closely) and cook at 200°C for about 6 minutes – depending on the size of the pieces. It's a good idea to spray the rack with a little cooking spray/oil first.OVEN: Alternatively, spread the salmon on a baking tray lined with baking paper and bake in a preheated oven at 220°C for about 8-9 minutes – depending on size.
- Stir together the ingredients for the mayonnaise and season with freshly ground pepper.
- Divide the rice between 4 deep plates or bowls and top with the salmon, avocado, edamame and spring onions.Drizzle with chilli mayonnaise, sprinkle with sesame seeds and serve.
Nutrition
Calories: 888kcal | Carbohydrates: 85g | Protein: 39g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 79mg | Sodium: 1268mg | Potassium: 1486mg | Fiber: 10g | Sugar: 11g | Vitamin A: 310IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 4mg