Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, salmon with pumpkin and avocado rice bowl. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado! Look for sushi-grade salmon A poke bowl (pronounced po-kay!) is a Hawaiian dish of diced fresh fish served on top of rice with plenty of extra fixings like avocado, radishes, and. Top with diced avocado, cucumber, and scallions.

Salmon With Pumpkin And Avocado Rice Bowl is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Salmon With Pumpkin And Avocado Rice Bowl is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have salmon with pumpkin and avocado rice bowl using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Salmon With Pumpkin And Avocado Rice Bowl:

1. Make ready 1 salmon steak
2. Prepare 1/4 pumpkins
3. Get 1 Avocado
4. Get 1 egg
5. Prepare Sesame seed and Bonito flake
6. Take Dashi Sauce or just shahimi sauce
7. Make ready 1 tsp Anchovies granules with 200 ml water
8. Prepare 2 tbsp shahimi sauce
9. Prepare 2 tbsp Shao Xin wine or mirin
10. Prepare 1 tbsp Bonito flake

It's the ultimate low-fuss healthy lunch. This Grilled Salmon with Mango Salsa and Coconut Rice is a restaurant-quality meal that you can Avocado - adds a delicious creaminess. Cilantro and lime - adds classic Mexican flavors to the salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice.

Steps to make Salmon With Pumpkin And Avocado Rice Bowl:

1. Baked the salmon and pumpkin with a dash of cumin, turmeric and parsley flake with some olive oil at 200c for 30 minutes
2. Cook rice as usual the fluff it up, In Boiling water add egg for 5 minutes, slice the avocado
3. Heat up the Dashi sauce for 3 minutes till sauce are reduce then off heat, optional to sieve it or not
4. Assembly the rice, salmon and pumpkin with avocado and Dates then TOP with Dashi sauce or if a hurry just add a dash of shahimi sauce will taste as good too and sesame seed and extra Bonito flake

Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado. Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well.

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