Poke Bowl with salmon and avocado

• 250 g sushi quality salmon
• 150 g brown rice
• 1 cm ginger root
• 3 tbsp soy sauce
• 3 tbsp sesame oil
• 3 tbsp lime juice
• 1 avocado
• 2 handfuls of lettuce to taste
• 2 spring onions
• 2 eggs
• 2 tbsp sesame seeds for sprinkling

Cook the rice (according to the instructions) and then set aside to cool.

Cut the salmon into bite-sized cubes and place in a small bowl. Mix the soya sauce, sesame oil, lime juice and ginger to make the dressing and place the salmon in the fridge for 1 hour.

Peel the avocado, remove the stone and cut the flesh into slices, drizzle with a little lime juice to prevent it from turning brown. Cut the leek onions into slices. Hard boil the eggs, peel and cut into quarters. Wash and drain the lettuce.

Finally, arrange all the ingredients in two bowls. Place the rice in the centre of the bowls and the marinated salmon on top. Arrange all the other ingredients around it. Finally, drizzle the rest of the marinade from the salmon over the salad and sprinkle everything with sesame seeds. Season with pepper if required.

Our glass recommendation:

The following are suitable for arranging, serving, storing and transporting the bowls

• Weck-jars and/or
• Screw-top jars (TO-jars)