California Salmon Bowl
California Salmon Bowl - Asian-style happiness
Healthy, because
Even smarter
Nutritional values
For fresh smooth skin, a strong immune system, and good eyesight the mango provides minerals in abundance. Just 200 grams of the exotic fruit cover the daily requirement.
If you don't have any sushi rice at home, you can also prepare this California Bowl with other rice of your choice. If desired, some nori leaves can be cut into small pieces and added to the bowl as a topping. Eating vegan - replace the salmon with tofu and use soy yogurt
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,274 mg | (32 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 11 ozs Sushi rice
- 2 Tbsps Rice vinegar
- 1 tsp whole cane sugar
- salt
- 2 small Mangoes (20-22 oz)
- 1 organic lime
- ½ bunch cilantro (leaves)
- 1 Avocado
- peppers
- 4 small salmon fillets
- 2 Tbsps olive oil
- 3 Tbsps soy sauce
- 4 Tbsps sweet Chili sauce
- 3 Tbsps Greek yogurt
- 1 pinch Red pepper flakes
Preparation steps
Rinse rice in cold water, soak in double the amount of water for about 10 minutes, then bring to a boil in water and simmer covered over low heat for about 20 minutes according to package directions. Then set aside and let rest for about 5 minutes more.
Meanwhile, mix rice vinegar with sugar and 1 tsp. salt. Place the rice in a shallow dish, drizzle with the vinegar mixture, mix gently and leave to infuse.
While rice is being prepared, peel mangoes, cut flesh from stone and dice to just under 1/2 inch. Rinse lime in hot water, grate peel, and squeeze juice. Wash cilantro, shake dry, and set aside a few leaves. Chop the rest and mix in a bowl with mango cubes and 1 tablespoon lime juice and allow to infuse briefly.
Cut avocado in half, pit, lift flesh from peel, dice and mash in a bowl with a fork. Season with 1 tablespoon lime juice, salt and pepper.
Rinse salmon fillets and pat dry. Heat oil in a large frying pan. Fry salmon fillets in it for 2-3 minutes on each side over medium heat.
Mix soy sauce and 3 tablespoons chili sauce, add and simmer over medium heat for about 5 minutes. Meanwhile, mix yogurt in a bowl with 3/4 of the lime zest, remaining chili sauce and 1 pinch of chili flakes and sprinkle with remaining lime zest.
Fill rice into bowls and spread marinated mango cubes on top. Add salmon fillets with the broth and avocado cream, top each with 1 tsp yogurt, and garnish bowls with cilantro leaves.
