Ingredients

  • 400g salmon fillet for sushi, cut into cubes
For the marinade
  • 3/4 cups of 3P Honey & Mustard Salad Dressing
  • 3 cm ground ginger
  • 1/4 cup of soy sauce
For the rice
  • 1 cup of sushi rice
  • 1 1/3 cups of water
For serving
  • 1 carrot, julienne-cut
  • 1 avocado, sliced
  • 4 tbsp. corn
  • 4 tbsp. soybeans (edamame)
3p-mayo

Preparation

In a bowl, mix all the ingredients for the marinade.

Add the diced salmon and marinate for 4-5 hours.

Rinse the rice well, changing the water as often as needed until it runs clear. Fill a pot with 1 1/3 cups of cold water and add the rice. Bring to a boil, then reduce heat and simmer for 10 minutes or according to package directions. Remove the cooked rice from the heat and transfer it to a large bowl. Mix and allow it to cool slightly, until it reaches lukewarm temperature.

Assemble the poke bowl by placing the marinated salmon, carrot, avocado, corn, and soybeans.

Serve with additional 3P Honey & Mustard Salad Dressing.

3p-knife

PRODUCTS

Recipe