Poke Bowl

with Smoked Salmon and Avocado
Poke bowls are native to Hawaii and commonly feature raw fish. Ours is made using smoked salmon!
Cals 736 · Prot 39 · Carbs 61 · Fat 42
Chef's choice
Low-Carb
Try Hello Chef Now
30 min
photo
Poke bowls are native to Hawaii and commonly feature raw fish. Ours is made using smoked salmon!
Cals 736 · Prot 39 · Carbs 61 · Fat 42
Chef's choice
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Smoked Salmon
Smoked Salmon Slices
200 Grams
Spring onion
40 Grams
Sour cream
60 Grams
Dijon mustard
6 Grams
Black pepper
0.5 Tsp
Lime
1 Piece
Quinoa
Mixed quinoa
100 Grams
Water
200 ML
Toppings
Salt
0.5 Tsp
Avocado
1 Piece
Edamame beans
100 Grams
Cucumber
2 Piece
Sushi ginger
40 Grams
Dressing
Fresh coriander
15 Grams
Coconut sugar
5 Grams
Soy sauce
10 ML
Sesame oil
15 ML

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Cook the quinoa in advance and allow it to cool.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
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2 Mix salmon

Meanwhile, finely chop the smoked salmon and add it to a large bowl. Trim the spring onions and add them to the same bowl along with the sour cream, dijon mustard, pepper and a squeeze of lime. Mix well. 
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3 Make dressing

Finely chop the coriander and add it to a small bowl. Add the remaining lime juice, sugarsoy sauce, and sesame oil. Mix well. This is your dressing.
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4 Prep toppings

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Rinse the edamame. Peel the cucumber until you are left with a pile of cucumber ribbons.
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5 Serve

Divide the quinoa among bowls and top with the salmon, edamamecucumber and avocado. Drizzle with the dressing. Serve the sushi ginger on the side.

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Cook the quinoa in advance and allow it to cool.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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