Salmon Poke / Salad

Name: Salmon Poke / Salad
Yield: 560 g
Ingredients: Salmon topping 60 g; Boiled egg 45 ea; Fermented konjac rice with glutinous brown rice 145 g; Salmon 80 g; Cherry tomato 60 g; Canned corn 40 g; Iceberg lettuce 130 g

515 kcal

#diet #high protein #low sugar #Mediterranean diet

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Ingredients

Main ingredients

Salmon topping 60 g
Boiled egg 1 ea
Fermented konjac rice with glutinous brown rice 145 g
Salmon 80 g
Cherry tomato 60 g
Canned corn 40 g
Iceberg lettuce 130 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 52.71 g 39%

Protein 44.31 g 33%

Fat 16.8 g 28%

Serving size 560g

Cooking steps

1

Cut the salmon and vegetables into bite-sized pieces.
2

Place rice in a bowl and top with the prepared salmon and vegetables.
3

Mix soy sauce, sesame oil, lemon juice, and a bit of honey to make the dressing.
4

Pour the dressing over the ingredients.
5

Finish with sesame seeds and avocado.

Salmon Poke / Salad

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