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  3. Spicy salmon & avocado poke bowl

Spicy salmon & avocado poke bowl

Ȑ
Difficulty
Low
ȑ
Time
15 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 clove garlic
1 small cucumber
1 small red chilli
1 tsp. black sesame seeds
0.5 Tbsp. soy sauce
0.5 tsp. sesame oil
100 grams pickled ginger
2 as needed avocado
2 as needed onions
2 Tbsp. mirin
2 Tbsp. yuzu juice
250 grams edamame beans
300 grams sushi rice
300 ml grape seed oil
350 grams red cabbage
350 grams fresh salmon
 as needed ginger root
 as needed coriander leaves
0.5 juice of lime
 to taste seasoning


Instructions

STEP 1/4

For the dressing, place all the ingredients except the red chillies, in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to emulsify. Add the sliced red chillies and season to taste.

This recipe was prepared using Braun’s MultiQuick 9087X Hand blender and its food processor accessory (1,5l).
STEP 2/4

Layer the cooked rice, cucumber, spring onions, edamame beans, red cabbage, avocado and diced salmon in a take away container.

STEP 3/4

Garnish with pickled ginger, coriander leaves and black sesame seeds. Keep well chilled until required.

STEP 4/4

When you are ready to serve; add 2 tablespoons of the dressing, mix well and enjoy.

  1. Back to homepage
  2. Recipes
  3. Spicy salmon & avocado poke bowl

Spicy salmon & avocado poke bowl

Ȑ
Difficulty
Low
ȑ
Time
15 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1 clove garlic
1 small cucumber
1 small red chilli
1 tsp. black sesame seeds
0.5 Tbsp. soy sauce
0.5 tsp. sesame oil
100 grams pickled ginger
2 as needed avocado
2 as needed onions
2 Tbsp. mirin
2 Tbsp. yuzu juice
250 grams edamame beans
300 grams sushi rice
300 ml grape seed oil
350 grams red cabbage
350 grams fresh salmon
 as needed ginger root
 as needed coriander leaves
0.5 juice of lime
 to taste seasoning

Instructions

STEP 1/4

For the dressing, place all the ingredients except the red chillies, in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to emulsify. Add the sliced red chillies and season to taste.

STEP 2/4

Layer the cooked rice, cucumber, spring onions, edamame beans, red cabbage, avocado and diced salmon in a take away container.

STEP 3/4

Garnish with pickled ginger, coriander leaves and black sesame seeds. Keep well chilled until required.

STEP 4/4

When you are ready to serve; add 2 tablespoons of the dressing, mix well and enjoy.

Notes

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