50 min
Type of dish: Rices, Fish, Shellfish
Temperature: Room temperature
Cuisine type: American cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Sesame
Sesame
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.5 kg
Tomate cherry de colores 0.3 kg
Red onion 0.05 kg
Carrots 0.2 kg
Soya sauce 0.025 l
Spring onions 0.5 ud
Chives 0.005 g
Ground white pepper 0.5 g
Prawns 0.2 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)
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.