Poke bowl

Poke bowl

Total: 2 hr | Active: 1 hr
Nutritional value / people: 672 kcal
, Fat: 25 g
, Carbohydrate: 82 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate the fish

2tbsp soy sauce
½tbsp yuzukosh? (Japanese citrus-chilli paste)
2tsp sesame oil
2tsp sesame seeds, toasted
1tsp ginger, finely grated
400g salmon fillets (sushi quality)


350g sushi rice
5dl water
3tbsp rice vinegar
1tbsp sugar
1tsp salt

Poke bowl

125g wakame salad
200g cucumbers, sliced
1 avocado, sliced
½ mango, diced
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How it's done

To marinate the fish

Combine the soy sauce with all the other ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.


Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid, separate with a fork, leave to cool.

Poke bowl

Spoon the rice into bowls. Top with the wakame salad, cucumber, avocado, mango and salmon.

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