Onions
Veggie poke

Veggie poke

Immerse yourself in this delicious colorful bowl ideal for lunch or for a couple's evening. Grab your chopsticks!

Portion
4
 
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Cooking time

Ingredients

  • 1 cans 14 oz (398 ml) Bonduelle black beans
  • 1/3 c (80 ml) ponzu sauce
  • 2 green onions, finely chopped
  • 2/3 lb (300 g) very fresh salmon (for sushi or tartar)
  • 1 c (250 ml) sushi rice
  • Salt
  • 1 tbsp (15 ml) rice vinegar
  • 1 avocado, cubed
  • 1 1/3 c (330 ml) yellow beets, cooked and cut into half slices
  • 1 c (250 ml) radishes, finely chopped
  • 1/2 c (125 ml) fresh cilantro, coarsely chopped

Preparation

  1. In a bowl, marinate the black beans in 1/4 c (60 ml) ponzu sauce with 1 green onion.
  2. In another bowl, coat the salmon with the remaining ponzu sauce and green onion. Set aside in the fridge.
  3. In a saucepan, bring 1 ½ cups (375 ml) of salted water to a boil and cook the rice sushi 12 minutes, covered.
  4. Remove from heat and let stand for 5 minutes.
  5. Divide the rice into 4 bowls. Placing the ingredients side by side, garnish the bowls.
  6. Finish with cilantro in the middle.
  7. Enjoy immediately.

Nutritional value (per serving):

  • Calories: 447
  • Proteins: 27 g
  • Lipids: 17 g
  • Glucides: 48 g
  • Fibers: 12 g
  • Sodium: 678 mg

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