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INGREDIENTS FOR THE SALMON
- 225 g salmon, diced
- Half a teaspoon of salt
- Quarter teaspoon of pepper
- 1 teaspoon garlic powder
- 60 ml soy sauce
- Half a tablespoon freshly grated ginger
- Half a tablespoon olive oil
INGREDIENTS FOR ASSEMBLING THE BOWL
- 500 g cooked rice
- 1 pc avocado, sliced
- 1 pc carrot, grated
- Half a cucumber, chopped
- Red onion
- 125 g edamame
- Mayonnaise
- 125 g mango, chopped
- Sesame seeds
- Green onion
PREPARATION
- 1Heat olive oil in a large pan over medium-high heat. Sauté the salmon for 3 minutes on each side, or until golden brown. Once cooked, remove from the pan and set aside.
- 2In a large bowl, mix all the spices.
- 3Add the salmon and gently toss to combine, being careful not to break it apart.
- 4Assemble the bowls: divide the rice, avocado, cucumber, edamame, red onion, and mango among four bowls. Top each with salmon, drizzle with spicy mayonnaise, then sprinkle with sesame seeds and sliced green onions for garnish.
