Hawaiian salmon and prawn poke
50 min
Allergens
Ingredients for 5 portions
Calculate portions
Courgette
0.5 kg
Tomate cherry de colores
0.3 kg
Soya sauce
0.025 l
Spring onions
0.5 ud
Chives
0.005 g
Sunflower oil
0.1 l
Ground white pepper
0.5 g
Prawns
0.2 kg
Salmon
0.7 kg
Sushi Rice (Sumeshi)
0.5 kg
Ensalada de algas y sésamo
0.2 kg
Soya sauce
0.05 l
Elaboration
Chop the vegetables:
- Courgette into strips and then scald.
- Cherry tomatoes in half.
- Onion into julienne.
- Peel the carrot and cut into spirals.
Prepare the marinade:
- Mix the soya with the spring onion chopped into brunoise, the chives cut into rings, the oil and pepper.
- Cook the prawns in salted boiling water and then cool.
- Cut the salmon and prawns into 2 cm cubes, add to the marinade and then cook for 1 hour.
- Prepare some sushi rice.
HOW TO SERVE
- Place the rice in a bowl.
- Place the marinated salmon and prawns on top and then place the courgette, carrots, tomatoes, spring onions and wakame.
- Season the poke with a sauce of your choice.
Nutritional information (1 portion)
Energy
827.49
kcal
Carbohydrates
96.47
g
Proteins
32.66
g
Lipids
33.92
g
Fiber
5.39
g
Saturates
4.97
g
Monounsaturated fatty acids
10.73
g
Polyunsaturated fatty acids
14.16
g
Cholesterol
84.6
mg
Calcium
132.99
mg
Iron
2.58
mg
Zinc
1.86
mg
Vitamin A
543.79
ug
Vitamin C
40.82
g
Folic acid
53.79
ug
Salt (Sodium)
4424.97
mg
Sugars
17.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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