This with Salmon Poké Bowl with Mango, Edamame Beans, Avocado and Radish features De Nigris Apple Cider Vinegar with Mother.
Try this delicious, healthy and fresh recipe for a quick lunch!
Ingredients for 2 People
- 9⁄10 cups sushi rice
- 2 tbsp De Nigris Apple Cider Vinegar with Mother
- 7 oz. Raw salmon, regularly frozen into blast chiller
- 2 tbsp soy sauce
- 1 tbsp white sesame seeds
- 3 sticks of chives
- 4 oz. frozen edamame beans, shelled
- 6 radishes
- ½ mango
- ½ avocado
- ½ lime (juice)
- 1 tbsp black sesame seeds
- Salt, to taste
For the recipe
Wash rice under running water using a fine-meshed strainer to eliminate starch. Transfer rice in a pot and add water until the rice is covered. Boil at low heat for about 12 minutes (follow instructions of the box), always keep the lid on, Turn the heat off when ready, let it chill for about 5 minutes (leaving the lid on), then place the rice in a bowl and add De Nigris Apple Cider Vinegar with Mother. Using a fork, stir well the rice so that the grains don’t attach and leave to cool.
Prepare all the ingredients for the poke: cut the salmon into cubes, add soy sauce, white sesame seeds and chive, and leave to flavor.
Pour the edamame beans in a small pot, add salt and water, and cook for about 5 minutes. Drain and leave to cool.
Wash and slice thinly the radishes.
Peel and cut the mango into cubes.
Divide the avocado in half, peel it and cut it into slices. Pour the lime juice over the avocado to avoid it from getting black.
Divide the rice into two bowls and add all the ingredients on top, separateely.
Garnish with black sesame seed and drizzle with De Nigris Apple Cider Vinegar with Mother; serve immediately!