Summery poké bowl with melon and salmon

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• gluten
• mjölk
• ägg
• fisk
• soja
• sesam

Method

Follow the steps from top to bottom while you cook.

1. 1

   Pickled red onion and ginger: Peel the ginger and cut it into thin slices.

2. 2

   Peel and cut the onion into thin slices.

3. 3

   Boil vinegar, sugar and water.

4. 4

   Remove the pan from the heat and add the ginger and onion and leave to cool in the pan.

5. 5

   Poké bowl: Boil the coconut milk and lime pepper seasoning, add the rice and cook according to the instructions on the rice package.

6. 6

   Split and peel the watermelon.

7. 7

   Cut the pulp into approx. 2 cm cubes.

8. 8

   Rinse, trim and cut the radishes into pieces.

9. 9

   Cut off some of the root of the cabbage and carefully remove the outermost leaves.

10. 10

    Make 4 bowls from the leaves (for 4 port).

11. 11

    Finely shred the rest of the cabbage, preferably with a mandolin.

12. 12

    Cut the salmon into cubes and dip them in soy.

13. 13

    Share the lime.

14. 14

    Place rice, cabbage, watermelon, radishes and salmon in the cabbage leaves.

15. 15

    Top with pickled onion and ginger, coriander, sesame seeds.

16. 16

    Serve with lime and sriracha mayonnaise.

Serving profile

Tags

• everyday
• food
• dinner
• quick
• fish