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Sweet and Sour Salmon Poke
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- Fresh Salmon400 g
- Japanese cucumber1 unit(s)
- Chickpeas1/2 cup
- Japanese rice1/2 cup
- Mango1/2 unit(s)
- Avocado1 unit(s)
- Rice Vinegar2 tablespoon
- Sugar1 tablespoon
- Honey1 tablespoon
- Shoyu3 tablespoon
- Pepperoni Pepper1/2 teaspoon
- Lemon1 unit(s)
- Ginger to taste
- Olive oil to taste
- Salt to taste
- Black pepper to taste
- Cook Japanese rice according to package instructions.
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl mix the honey, soy sauce and pepperoni. Cut the salmon into cubes and mix in this sauce. Place the salmon on one side of the pan with parchment paper.
- On the other side of the pan, place the chickpeas, seasoned with salt, black pepper and olive oil. Put everything in the oven to bake at 200 degrees for 15 to 20 minutes.
- Cut the cucumber into thin slices and place in a sieve in a bowl. Add plenty of salt and let the order dehydrate for 15 minutes. Then rinse with water to remove excess salt.
- Heat a pan with the rice vinegar, sugar and 3 more tablespoons of water. Let the accusing dissolve. Drizzle the cucumber with this mixture, set aside.
- In a bowl make a bed of rice. Add the roasted salmon, roasted chickpeas, diced avocado, sliced mango and seasoned cucumber.
- Prepare the sauce by mixing soy sauce, squeezed lemon and grated fresh ginger. Drizzle the poke with the sauce and serve.
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