Fruits et legumes frais 3, 2, 1 partez : Poke Bowl en famille

Ingredients

• 1 cup Sushi Rice (Rinsed until water runs clear)
• 1.25 cup Water (For cooking rice)
• 150 g Fresh Salmon Fillet (Cut into bite‑size cubes, skin removed)
• 1 tablespoon Lime Juice (Freshly squeezed)
• 1 tablespoon Cilantro (Finely chopped)
• 1/2 cup Green Peas (Fresh or frozen, shelled)
• 1 cup Spinach Leaves (Washed and dried)
• 1/2 Mango (Peeled and diced)
• 1/2 Apple (Peel if desired, diced; use a crisp variety like Fuji or Golden)
• 4 Radish (Trimmed and sliced thin)
• 1 teaspoon Sesame Seeds (Toasted, for garnish)
• 1 pinch Salt (Season rice)

Instructions

1. Cook the Rice

   Rinse the sushi rice until the water runs clear, then combine rice and water in a rice cooker or saucepan. Add a pinch of salt, bring to a boil, cover, and simmer on low for 15‑18 minutes until tender. Let stand covered for 5 minutes.

   Time: PT20M

   Temperature: Medium heat

2. Marinate the Salmon

   Place the salmon cubes in a small bowl, drizzle with lime juice, add chopped cilantro, and toss gently. Let it sit while the rice finishes cooking.

   Time: PT10M

3. Cook the Peas

   Bring a pot of water to a boil, add the peas and cook for 3‑4 minutes until just tender. Drain in a colander and set aside.

   Time: PT10M

   Temperature: Boiling

4. Prepare the Fruit & Veggies

   While the peas are cooking, peel and dice the mango and apple, slice the radishes thin, and wash the spinach leaves. Set each component in separate sections of a large mixing bowl.

   Time: PT10M

5. Assemble the Poke Bowl

   Divide the cooked rice between two serving bowls. Arrange the marinated salmon, peas, spinach, mango, apple, and radish artfully around the bowl to form a "poké‑ball" pattern. Sprinkle toasted sesame seeds on top.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

22 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g