Poke bowl with marinated salmon and bacon steak

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  • Prep. 30 min /

  • Cook time 13 min /

  • 4 portions

Ingredients

For garnish :

  • 1 packet of F. Ménard bacon steak
  • 1 tbs. brown sugar
  • 2 cups calrose rice
  • 1 tbs. rice vinegar
  • 1 tbs. sugar
  • 12 sliced strawberries
  • 1 sliced avocado
  • 1 mango, sliced
  • 1/2 cucumber sliced in juliennes
  • 1 cup edamame beans
  • 4 sliced radishes
  • 1/2 cup fried won ton

For the marinated salmon:

  • 1 fresh salmon fillet
  • 1/3 cup soy sauce
  • 2 tbs. finely chopped fresh ginger
  • 3 tbs. rice vinegar
  • 1 clove garlic, finely chopped
  • 2 tbs. maple syrup
  • 1/2 cu. sambal oelek

 

For the mayonnaise:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 lime juice
  • 2 tbs. honey
  • Sambal Oelek to taste

Preparation

  • Cook the rice as directed on the bag. When ready, add the rice vinegar and sugar and set aside.
  • Cook the bacon steak on a plate covered with aluminum foil at 450 °F for 12 minutes. Turn the slices halfway through cooking and continue for 8 minutes.
  • On one of the bacon slices, add 1 tablespoon of brown sugar to caramelize it.
    The latter will be used to decorate the bowls at the very end. When cooking is finished, cut the remaining slices into cubes.
  • Remove the skin from the salmon and cut into cubes. Mix all the ingredients for the marinade and then dip your salmon cubes in it. Let stand in the fridge for at least 20 minutes.
  • Meanwhile, prepare your fruits and vegetables as well as the mayonnaise.
  • For the assembly, make a rice ball in the center of the bowls then place the ingredients around and add the mayonnaise.
  • Serve with the caramelized bacon slice on top.
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