This quick and flavorful dish features salmon and avocado, both of which are rich in nutrients and great for your skin.
Infused with sesame oil, it takes just 5 minutes to prepare.
Enjoy it by itself as an appetizer or serve it over warm rice as a satisfying poke bowl.
Make a large batch---you'll want more!
Tip: Use a fully ripe avocado---it should yield slightly when gently pressed.
Cut the salmon and avocado into evenly-sized pieces for the best presentation.
For a spicy kick, drizzle with chili oil just before serving.
5 minutes
HarunaTakahashi
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz sashimi-grade salmon
- 1 ripe avocado
- chopped green onions & shredded nori seaweed, for garnish
- A1 garlic clove, grated
- A1 tbsp. sesame oil
- A2 tbsp. soy sauce
- Awhite sesame seeds, to taste
INSTRUCTIONS
- 1
Cut the salmon and avocado into bite-sized cubes (about 3/4 inch). In a bowl, combine all A ingredients (grated garlic, sesame oil, soy sauce, and sesame seeds).
- 2
Gently mix the salmon and avocado with the sauce. To avoid breaking the avocado, use a large spoon and fold everything together lightly.
Tip: You can mix the salmon with the sauce first, then gently fold in the avocado.
- 3
Serve as is, or on top of a bowl of rice. Garnish with chopped green onions or shredded nori if desired.
RecipeID
31
Tips & Notes
Use a fully ripe avocado---it should yield slightly when gently pressed.
Cut the salmon and avocado into evenly-sized pieces for the best presentation.
For a spicy kick, drizzle with chili oil just before serving.
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I am a culinary expert, food coordinator, and wine instructor, living with my husband and our two children (ages 6 and 9). After graduating from a four-year university, I worked for an airline as a chief cabin attendant on both domestic and international flights. During that time, I discovered the richness and joy of diverse food cultures around the world. After leaving the airline, I decided to bring smiles to dining tables through food. Today, I develop, supervise, and style recipes for corporate websites and other media, coordinate food for TV programs, and teach wine classes at a wine school. I specialize in easy yet stylish appetizer recipes for everyday life, event recipes, kid-friendly dishes that don’t require separate servings, and healthy snack recipes. I focus on creating recipes that are visually appealing, flavorful, and easy to make for anyone following them. Culinary Qualifications Tokyo Kaikan Cooking School Special Course Diploma Certified Food Coordinator Wine Expert (Japan Sommelier Association) WSET Level 3 Award in Wines Certified Bronze-Level Wine Instructor (Wine Examination) Certified Finger Food Stylist