* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 0 portions, the values correspond to one portion.
We are in the middle of summer and with this heat we only want simple and fresh dishes.
It is a perfect poké for the summer, very complete, light and prepared this time with Montsià Brown Rice.
200 g of Montsià brown rice
2 loins of fresh salmon
8 cooked prawns
a few leaves of arugula
1 tablespoon of chopped chives
1 tablespoon of toasted sesame
1 tablespoon of sweet chili sauce
juice of 1 / 2 lemon
1 tablespoon of sesame oil
1 teaspoon of grated ginger
1 tablespoon of soy sauce
1 teaspoon of old mustard
1 teaspoon of vinegar
1 teaspoon of honey
2 tablespoons of soy sauce
3 tablespoons of olive oil
Put in a bowl the salmon loins cut into cubes with all the ingredients of the marinade well mixed. Let stand for 20 minutes.
Cook the rice for the time indicated on the package. Drain and cool.
Peel the prawns.
Cut the avocado into slices or cubes and do the same with the mango.
To assemble the Delta Poke Bowl: place the brown rice at the bottom of the bowl and arrange the drained salmon cubes, the mango, the avocado, the cooked prawns and the arugula leaves in the centre.
Emulsify the ingredients of the sauce and serve to accompany
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