Скачать или смотреть Salmon & Tofu Poke Bowl Recipe — Healthy, Easy & Ridiculously Tasty!

These salmon and tofu poke bowls are the real MVPs of the Super Bowl.
One’s loaded with marinated salmon and rice, the other’s packed with crispy tofu, udon noodles, and a spicy peanut sauce.
Kickoff time is now.

🥢 Salmon Poke Bowl (2 Servings)
For the Bowl
2 servings of cooked short-grain white rice
6–8 oz (200 g) raw sushi-grade salmon, cubed
½ avocado, cubed
½ cup mango, cubed
Sesame seeds, for garnish

For the Marinade
2 tbsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp lemon juice
½ tsp honey
½ tsp wasabi (optional)
2 tbsp finely chopped white onion
1 tbsp finely chopped green onion

🔪 Recipe Instructions
1. Prep the salmon:Cut sushi-grade salmon into clean, bite-sized cubes.
2. Chop the aromatics:Finely chop the white onion and green onion.
3. Prepare the toppings:Cut the mango and avocado into cubes and set aside.
4. Make the marinade:In a bowl, combine soy sauce, sesame oil, oyster sauce, lemon juice, and honey.Add the chopped onions and stir well.
5. Marinate the salmon:Add the cubed salmon to the marinade and mix gently.If you like a little kick, stir in the wasabi.Chill in the fridge for 15 to 30 minutes.
6. Assemble the bowl:Start with a scoop of warm (not hot) rice in your serving bowl.Let it cool for about 15 minutes so it’s just the right temperature.
7. Add toppings:Place the marinated salmon in the center.Alternate mango and avocado along the sides for a colorful, balanced look.
8. Garnish and serve:Sprinkle with sesame seeds, and enjoy!

🍜 Tofu Udon Bowl with Spicy Peanut Sauce
Serves 2
Ingredients

For the Bowl
2 servings cooked udon noodles (100g dried)
1 block (14 oz) firm tofu, pressed & cut into cubes
1 tbsp flour (for crisping tofu)
1/2 avocado, sliced or cubed
1/2 cup cherry tomatoes, halved
1/2 cup mango, cubed
1/2 Japanese cucumber (or 1 small cucumber), cubed
Sesame seeds & green onion for garnish

For the Spicy Peanut Sauce
2 tbsp peanut butter (smooth or crunchy)
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp sesame oil
1 tsp oyster sauce
1–2 tsp honey
1 tsp chili flakes
1–2 tbsp warm water (to thin as needed)

🔪 Recipe Instructions
1. Cook the udon noodles: Boil 100g udon noodles for about 12 minutes (or follow package instructions). Drain and rinse with cold water. Set aside.
2. Prep the tofu: Drain and pat dry tofu. Cut into bite-sized cubes.
3. Coat the tofu: Lightly coat each tofu cube with cornstarch or flour just before frying.
4. Fry the tofu: Heat oil in a pan. Fry tofu cubes until golden and crispy, keeping them spaced apart.
5. Prep toppings: Cube frozen mango and avocado. Cube cucumber and halve mini tomatoes.
6. Make the sauce: In a bowl, mix peanut butter, soy sauce, lemon juice, sesame oil, oyster sauce, honey, and chili flakes.
7. Assemble the bowl: Place noodles in a bowl, add tofu in the center, and arrange toppings around.
8. Add sauce & garnish: Drizzle spicy peanut sauce on top and sprinkle with sesame seeds.
Enjoy your delicious tofu udon bowl!