Poke Bowl with Salmon and Sesame Dressing

This salad can be divided into 2 servings or made one large. Beforehand, all vegetables and herbs must be thoroughly washed.

This recipe starts at 02:47
Cooking time: 15 minutes

Ingredients:

• 80 g (~2,8 oz) fresh salmon + salt, pepper and lemon juice to taste
• 45 g (~1.5 oz) purple napa cabbage + 1 Tbsp olive oil + 1 Tbsp lemon juice
• 7 Tbsp cooked brown rice
• 30 g (2 Tbsp) edamame seeds
• 1/2 avocado 
• 50 g ( 2 1/2 cups) arugula
• 1 yellow bell pepper
• Sesame seeds

Dressing:

• 1 Tbsp classic soy sauce
• 1 Tbsp white wine vinegar
• 1 Tbsp sesame oil
• 1 Tbsp olive oil
• 1 tsp brown sugar

Directions:

1. Cut the cabbage into small strips and pour over with olive oil, mix well.
2. Clean the fish from the skin and remove the bones, if necessary. Cut the fish into small cubes, season with salt, pepper and lemon juice.
3. Cut avocado and yellow pepper into cubes.
4. Pour rice into the bowl at the bottom and put all the ingredients on top.
5. Prepare the salad dressing: mix all the ingredients together until smooth. It is very convenient to do this at the jar.

Notes:

This salad can be kept in the refrigerator for 2 days without dressing.