Poke bowl with mango dressing

Ingredients

For the bowl

350 g salmon, cubed, fresh or cooked
100 g wholegrain rice, boiled
1 tbsp soy sauce, low sodium
1/4 long cucumber, sliced
4 pc radishes, sliced
1 carrot, grated
1/4 mango or 1 handful pineapple, cubed
1 handful frozen edamame beans
1/2 avocado, sliced

For the dressing:

1/2 average mango, blended or 3 tbsp mango puree
1/2 lime, juiced
1/2 lime, zested
1 tsp olive oil
1/2 tsp honey (optional, if the mango is very sweet, skip)

Method

Cover the edamame beans with boiling water for a couple of minutes.
Mix rice with soy sauce.
To prepare the dressing, blend all of the ingredients well.
Assemble everything in a bowl, start with rice as a base and then add all of the vegetables and fish in little piles on top.
If you have tiny bowls, place them in the middle of poke bowls and use them for the sauce, otherwise add the sauce on top right before serving.

Time: 25 - 30 min

Servings: 2

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