Sal­mon Poke Bowl

Vision Magazine - - Home - 醃生魚拌飯

SERVES 4-6 4-6份PREP 20 MIN 準備時間:20分鐘COOK 20 MIN 烹飪時間: 20分鐘EASY 難易度:簡單

2 cups sushi rice, rinsed 2杯壽司飯,洗淨1 tbs veg­etable oil 1湯匙植物油600g skin­less sal­mon fil­lets 600克去皮三文魚片

2 av­o­ca­dos, diced 2個鱷梨,切丁1 cup edamame beans 1杯毛豆1 cu­cum­ber, diced 1根黃瓜,切塊½ cup pea shoots, to serve ½杯豌豆苗(上桌用) 1 tbs sesame seeds (black & white) 1湯匙黑和白芝麻 Dress­ing 沙拉用料1 tsp finely grated gin­ger 1茶匙細磨姜1 tsp sesame oil 1茶匙芝麻油2 tbs mirin 2茶匙日式味醂2 tbs light soy sauce 2湯匙生抽1 tbs lime juice 1湯匙酸橙汁

Cook rice ac­cord­ing to packet in­struc­tions. Cover and set aside.

Mean­while, place edamame in a heat proof bowl and cover with boil­ing water. Stand for 1 minute then drain. Re­fresh un­der cold water and drain again.

Heat oil in a large fry­pan over medi­umhigh heat. Sea­son sal­mon with salt and pep­per and cook for 2-3 min­utes a side for medium, or un­til cooked to your lik­ing. Trans­fer to a plate. Once cool enough to han­dle, flake sal­mon into chunks.

Make the dress­ing by com­bin­ing all the in­gre­di­ents in a small bowl and whisk­ing to com­bine. Di­vide rice among 4 serv­ing bowls. Top with sal­mon, av­o­cado, edamame and cu­cum­ber. Gar­nish with pea shoots and sprin­kle with sesame seeds. Serve driz­zled with dress­ing.


壽司米煮熟,蓋上備用。毛豆放入耐熱碗中,加開水蓋上1 分鐘。再用冷水沖洗,控幹。

用中高火加熱大型煎鍋中的油。用鹽和胡椒調味三文魚,然後在中間煮2-3 分鐘,或者根據自己的喜好煮熟。移至盤中。一旦冷卻到足以處理,將鮭魚片放入大塊。


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