Trout Poke Bowl

Trout Poke Bowl

20 min
Easy
1 serv.
298 g / 1 serv.

Rating

Average rating:—

Description

A delicate alternative to classic poke made with lightly salted trout, edamame, and chuka seaweed

  1. Rinse the sushi rice several times until the water runs clear, then cook according to package directions
  2. Season the cooked rice with rice vinegar, gently stir, and let it cool
  3. Cut the trout into neat cubes about 1.5–2 cm in size
  4. Slice the cucumber into thin half-moons, and cut the avocado into slices or cubes
  5. Cut the carrot into thin strips or use a julienne grater
  6. Boil the edamame in salted water for 3–4 minutes, then cool
  7. Place the cooled rice as the base in a deep bowl
  8. Arrange the trout pieces, chuka, edamame, cucumber, avocado, and carrot beautifully on top
  9. Drizzle with soy sauce and sesame oil
  10. Sprinkle with sesame seeds and finely chopped green onion
384
129 kcal / 100 g
kcal
18.9 g
6.3 g / 100 g
Protein
30.3 g
10.2 g / 100 g
Carbohydrates
21.4 g
7.2 g / 100 g
Fats