Salmon and Rice Poke Bowl

1. 1 Salmon filletpack 400 g ≈ $10.50 130 g
2. 2 Short-grain ricepack 800 g ≈ $2.16 60 g
3. 3 Rice vinegar 10 ml
4. 4 Soy sauce 15 ml
5. 5 Sesame oil 5 ml
6. 6 Fresh ginger≈ $8.00 per kg 5 g
7. 7 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
8. 8 Cucumbers≈ $3.67 per kg 70 g
9. 9 Frozen edamamepack 400 g ≈ $3.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 60 g
10. 10 Nori seaweed 2 g
11. 11 Sesame seeds 5 g
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, season with salt, and cook covered for 18–20 minutes until tender. Stir in the rice vinegar and let cool slightly.

2. Cut raw-safe salmon¹ (producer-frozen⁹ and labeled “for sushi” or “sashimi”) into 1.5 cm cubes. Mix the soy sauce, sesame oil, and grated ginger, then pour over the fish for 5 minutes.

3. Warm the edamame in boiling water for 3 minutes, then drain. Slice the cucumber⁸ into half-moons, the avocado⁷ into slices, and the nori into thin strips.

4. Spoon the rice into a bowl as the base. Arrange the salmon¹, cucumber⁸, avocado⁷, and edamame in sections on top.

5. Drizzle with the remaining salmon¹ marinade, then sprinkle with sesame seeds and nori strips. Serve immediately while the rice is still slightly warm.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.