Poke Bowl with Salmon, Pineapple and Chioggia Turnip




Rating: 3.37 / 5.00 (70 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










For the marinade:






Instructions:

For Poke Bowl with Salmon, Pineapple and Chioggia Beet, first pat the salmon fillet dry. Cut into thick cubes (approx. 1 x 1 cm) and refrigerate until further processing.

For the marinade, mix all the ingredients thoroughly, mix with the fish cubes and leave to marinate in the refrigerator for about 10 minutes.

Clean the Chioggia turnip and cut into slices about 2 mm thin.

Soak the seaweed according to the package instructions and let it swell.

Put rice in bowls, arrange with salmon, pineapple cubes, Chioggia beet, peppers, seaweed and cucumber. Drizzle with some of the remaining marinade, sprinkle with sesame seeds and serve Poke Bowl with Salmon, Pineapple and Chioggia Beet.

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