Salmon With Pumpkin And Avocado Rice Bowl
Salmon With Pumpkin And Avocado Rice Bowl

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salmon with pumpkin and avocado rice bowl. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salmon With Pumpkin And Avocado Rice Bowl is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Salmon With Pumpkin And Avocado Rice Bowl is something which I have loved my entire life.

Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado! Look for sushi-grade salmon A poke bowl (pronounced po-kay!) is a Hawaiian dish of diced fresh fish served on top of rice with plenty of extra fixings like avocado, radishes, and. Top with diced avocado, cucumber, and scallions.

To begin with this recipe, we have to first prepare a few components. You can cook salmon with pumpkin and avocado rice bowl using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Salmon With Pumpkin And Avocado Rice Bowl:
  1. Get 1 salmon steak
  2. Get 1/4 pumpkins
  3. Make ready 1 Avocado
  4. Take 1 egg
  5. Make ready Sesame seed and Bonito flake
  6. Get Dashi Sauce or just shahimi sauce
  7. Prepare 1 tsp Anchovies granules with 200 ml water
  8. Make ready 2 tbsp shahimi sauce
  9. Take 2 tbsp Shao Xin wine or mirin
  10. Take 1 tbsp Bonito flake

Stir well until the sugar and salt are dissolved. Add rice into a small bowl, top with salmon, avocado and dried nori. Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado.

Steps to make Salmon With Pumpkin And Avocado Rice Bowl:
  1. Baked the salmon and pumpkin with a dash of cumin, turmeric and parsley flake with some olive oil at 200c for 30 minutes
  2. Cook rice as usual the fluff it up, In Boiling water add egg for 5 minutes, slice the avocado
  3. Heat up the Dashi sauce for 3 minutes till sauce are reduce then off heat, optional to sieve it or not
  4. 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

Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. These butter salmon rice bowls are so full of flavor and intensely satisfying! The salmon is roasted with a dijon butter spread until it's flakey and buttery. I served the buttery fish on top of a bowl of brown jasmine rice. A bunch of sliced avocado, some scallions, thinly sliced radish, a sprinkle of.

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