Salmon With Pumpkin And Avocado Rice Bowl. This dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, avocado, and soy-marinated peppers and cucumbers all come together with a zesty sauce of mayo and sambal oelek. Put the rice into the prepared bowl. Top with the sliced vegetables and salmon.
Delightful nectar, lime, and cilantro flavors meet up is this scrumptious salmon rice bowl.
Somewhat sweet cilantro lime rice beat with succulent salmon simmered in nectar, lime, cilantro coat and crisp cilantro avocado.
All things considered, that is actually how this Avocado Salmon Rice Bowl is going to make you feel!
You can cook Salmon With Pumpkin And Avocado Rice Bowl using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Salmon With Pumpkin And Avocado Rice Bowl
- It's 1 of salmon steak.
- Prepare 1/4 of pumpkins.
- Prepare 1 of Avocado.
- It's 1 of egg.
- Prepare of Sesame seed and Bonito flake.
- You need of Dashi Sauce or just shahimi sauce.
- You need 1 tsp of Anchovies granules with 200 ml water.
- Prepare 2 tbsp of shahimi sauce.
- It's 2 tbsp of Shao Xin wine or mirin.
- It's 1 tbsp of Bonito flake.
To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture. Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lemon juice, cilantro, chili powder, and salt.
Salmon With Pumpkin And Avocado Rice Bowl instructions
- Baked the salmon and pumpkin with a dash of cumin, turmeric and parsley flake with some olive oil at 200c for 30 minutes.
- Cook rice as usual the fluff it up, In Boiling water add egg for 5 minutes, slice the avocado.
- Heat up the Dashi sauce for 3 minutes till sauce are reduce then off heat, optional to sieve it or not.
- Assembly the rice, salmon and pumpkin with avocado and Dates then TOP with Dashi sauce or if a hurry just add a dash of shahimi sauce will taste as good too and sesame seed and extra Bonito flake.
Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Assemble bowls: divide rice into four bowls and top with salmon, peppers, avocado and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic.
