Salmon Avocado Poke Bowl
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Instructions
Ingredients
1
Marinate salmon with olive oil, coarse salt grains and black pepper on both sides for a while
0:05
2
Boil 3 bowls of water, turn off heat, add 1 bowl of cold water, add raw edible eggs and simmer for 10 minutes to make hot spring eggs
0:15
3
Boil water again, add salt, cook edamame until tender
0:20
4
Cut avocado into small pieces, mix with lemon juice to prevent browning
0:25
5
Fry salmon until both sides are golden brown
0:35
6
Without washing the pan, cook mushrooms until done, season with salt and black pepper to taste
0:42
7
Mix 1 tbsp olive oil, 2 tbsp sugar-free fruit vinegar, 2 tbsp light soy sauce, 1 tbsp honey and black pepper to taste to make oil dressing
0:50
8
Arrange the ingredients on top of the cooked rice in order
0:58
9
Sprinkle with rice seasoning seaweed
1:05
10
Drizzle with the prepared oil dressing
1:08