Salmon sashimi and tribelli® poke bowl

  • ½ red tribelli® sweet pepper
  • ½ yellow tribelli® sweet pepper
  • ½ orange tribelli® sweet pepper
  •  300 g short grain rice
  • 400 g fresh salmon
  • 2 ripe avocados
  • 1 cucumber
  • Assorted sprouts
  • Radishes
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons honey
  • Chia seeds
  • Sesame seeds
  • Pepper
  • Salt


  • To marinate the salmon, mix the soy sauce, sesame oil, honey and one
    tablespoon of water in a bowl. Stir well until combined. Finally, add the
    sesame seeds. You can add other ingredients to season the marinade if you
    like, such as chives, fresh coriander or a little hot sauce.
  • Pat the pieces of salmon dry with kitchen paper and season to taste with salt
    and pepper. Pour two-thirds of the marinade over the salmon and keep the
    rest aside for the dressing. Ideally, leave the salmon to marinate for about 8
    hours, which will give it an incredible flavour.
  • Now it’s time for the rice! Cook the short-grain rice in a large pan of salted
    boiling water for around 13 minutes. When it is al dente, remove from the heat, drain and set aside.
  • Meanwhile, halve the avocados and slice or dice them, and thinly slice the
    cucumber, radishes and tribelli®. Have the sprouts ready.
  • To plate the dish, arrange the rice in a line across the bowl. Place the
    marinated salmon on one side and arrange the avocado, cucumber, radishes,
    tribelli® and sprouts in an attractive way on the other. Finally, sprinkle with a
    few chia seeds and drizzle the remaining salmon marinade over the bowl.