afoona
Poke Bowl
fish

Poke Bowl – Gluten-free version

Hawaiian poke bowl with fresh salmon, avocado and sushi rice Gluten-free version: Gluten-free soy sauce (tamari).

⏱ 35 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the lemon juice, gluten-free soy sauce and sesame oil until smooth.
    Bowl

To assemble

  1. 2
    Cook the rice and let it cool.
    StovePot
  2. 3
    Cut the salmon into small cubes.
    KnifeCutting board
  3. 4
    Marinate the salmon in the sauce.
    Bowl
    💡Marinate the fish only just before serving: gluten-free soy sauce and lemon dry it out and change its raw texture if it sits in them too long.
  4. 5
    Divide the rice among bowls.
    Serving bowl
  5. 6
    Arrange the salmon and the avocado, cucumber and edamame on top.
  6. 7
    Sprinkle the sesame seeds, green onion and nori on top.
392calories
25 gprotein
30 gcarbs
18 gfat
● protein 26%● carbs 31%● fat 42%

Per serving (267 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (6) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Serving bowl · Also works: Bowl (None)

By the steps, as the recipe is built now: another version or addition can change the list.

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