This lactose-free poke bowl combines the delicacy of diced raw salmon and the creaminess of avocado, on a bed of sushi rice seasoned with gluten-free tamari and sesame oil. Crunchy vegetables, edamame, and sesame seeds complete the dish, providing a contrast of textures and flavors.
Ideal for those looking for a unique, fresh meal with a balanced flavor profile: the light marinade enhances the fish without overpowering its quality while the avocado adds softness and healthy fats. Perfect to prepare in advance for a lunch to take to work or for an informal summer dinner, the recipe is designed to be lactose-free and easily adaptable to intolerances and dietary preferences.
Ingredients
- 200 g sushi rice (raw) (rinsed and cooked according to instructions, cooled)
- 240 g fresh salmon (sushi-grade, diced)
- 1 piece ripe avocado (cut into slices or cubes)
- 80 g shelled edamame (boiled or thawed frozen)
- 1 piece small cucumber (cut into thin slices)
- 60 g carrot (julienned)
- 2 tablespoons tamari (gluten-free soy sauce) (to marinate the salmon and season the rice)
- 1 spoon sesame oil (toasted, for flavor)
- 1 spoon lime juice (for the marinade)
- 1 teaspoon maple syrup or honey (optional, to balance the marinade)
- 1 piece spring onion (finely sliced)
- 2 tablespoons sesame seeds (toasted)
- 2 sheets nori seaweed (cut into strips for crunch)
- to taste salt (to taste, a little so as not to overpower the fish)
- to taste black pepper (freshly ground)
Preparation
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1
Cook the sushi rice according to the instructions on the package, then season it while still hot with 1 tablespoon of tamari and 1/2 tablespoon of sesame oil; let it cool to room temperature.
Durata indicativa: 20 min
Tip: Spread the rice on a wide plate to speed up cooling without drying it out.
-
2
Prepare the marinade by combining the remaining tamari, lime juice, and maple syrup; pour over the cubed salmon and let marinate in the refrigerator for 10–15 minutes.
Durata indicativa: 15 min
Tip: Do not marinate the salmon too long (max 20 min) to maintain a fresh texture.
-
3
Cut the avocado, cucumber, carrot, and slice the spring onion; drain the edamame if necessary and toast the sesame seeds in a pan without oil for 1–2 minutes.
Durata indicativa: 8 min
Tip: Cut the avocado just before serving to avoid oxidation.
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4
Divide the cooled rice into two bowls, then neatly arrange salmon, avocado, edamame, cucumber, and carrot on top of the rice.
Durata indicativa: 5 min
Tip: Assemble the bowl in visible layers for a photographic and appetizing effect.
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5
Garnish with spring onion, sesame seeds, and strips of nori seaweed; if you like, add a drizzle of raw sesame oil.
Durata indicativa: 2 min
Tip: Use the nori seaweed just before serving to keep it crunchy.
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6
Taste and adjust with salt and pepper; serve immediately to enjoy the optimal texture of the salmon and avocado.
Durata indicativa: 1 min
Tip: If preparing in advance, keep ingredients separate and assemble the bowl just before eating.
Notes and Tips
Spread the rice on a wide plate to speed up cooling without drying it out.
Do not marinate the salmon too long (max 20 min) to maintain a fresh texture.
Cut the avocado just before serving to avoid oxidation.
Assemble the bowl in visible layers for a photographic and appetizing effect.
Use the nori seaweed just before serving to keep it crunchy.
If preparing in advance, keep ingredients separate and assemble the bowl just before eating.
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