A pokébowl is great for a summer day. You can choose your toppings as you wish, but if we may recommend something to you it is. Marinated salmon, mango, carrot and soy beans and a top combo with our vegan mayo.
Ingredients for the pokébowls
200 grams of sushi rice
2 tsp salt
2 tsp sugar
60 ml sushi vinegar + 1 tbsp for the salmon
300 grams of fresh raw salmon (from the fishmonger)
6 radishes
150 grams of mango
150 grams of soybeans
1 tbsp. sesame seeds white and black
4 small carrots
10 cm cucumber
2 tbsp soy sauce
1 tsp sesame oil
1 tsp wasabi
6 tbsp mayonnaise, Oliehoorn
Here's how to make it
Cut the salmon into 2-by-2-inch cubes and marinate in the soy sauce, sesame oil and tablespoon of sushi vinegar. Place covered in the refrigerator for one hour.
Cook the sushi rice according to package directions until tender. Ladle into a large (earthenware) bowl.
Meanwhile, in a saucepan, heat the rice vinegar, salt and sugar until the sugar and salt are dissolved. Add this mixture to the sushi rice and gently stir. Let the rice cool almost completely.
Cut the salmon into 1 cm by 1 cm cubes, the avocado into slices and the spring onions finely.
Mix the mayonnaise with the wasabi and taste if you like it that way.
Divide the cooled rice into two bowls. On top, divide the salmon, carrot, corn, cucumber, mango and soybeans.
Drizzle soy sauce over the poker bowl to taste and finish with the delicious wasabi mayo.