Made with AI
Salmon Avocado Poke Bowl with Sunny-Side-Up Egg
30 min 498 kcal per serving Easy
Ingredients
4 Servings
- Cooked sushi rice400 g
- Sushi-grade raw salmon, cubed300 g
- Large eggs4 eggs
- Avocado, sliced120 g
- Cucumber, sliced200 g
- Shelled edamame, cooked120 g
- Reduced-sodium soy sauce60 ml
- Sesame oil10 ml
- Sesame seeds12 g
- Scallions, sliced40 g
Instructions
- 1
Divide the cooked sushi rice evenly among four serving bowls.
- 2
In a clean bowl, gently combine the sushi-grade salmon with 45 ml of the soy sauce, 5 ml of the sesame oil, half of the sesame seeds, and half of the sliced scallions. Keep refrigerated while preparing the eggs.
- 3
Heat a large nonstick skillet over medium-low heat and add the remaining 5 ml sesame oil.
- 4
Crack the eggs into the skillet and cook sunny-side up for 2–4 minutes, until the whites are completely set but the yolks remain runny. Cook in batches if necessary.
- 5
Arrange the dressed salmon, sliced avocado, cucumber, and cooked edamame over the rice in each bowl.
- 6
Place one sunny-side-up egg on top of each bowl.
- 7
Garnish with the remaining sesame seeds and scallions, then drizzle with the remaining 15 ml soy sauce.
- 8
Serve immediately, keeping the raw salmon chilled until assembly.
