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🍽️ California Bowl

524 kcal · 30 min · 4 servings

Ingredients

• 300 g Sushi rice
• 2 tbsp rice vinegar
• 1 tsp raw cane sugar
• salt
• 2 small mangoes (600 g)
• 1 lime
• 0.5 bunch cilantro (10 g)
• 1 avocado
• pepper
• 4 salmon fillets (150 g each)
• 2 tbsp olive oil
• 3 tbsp light soy sauce
• 4 tbsp sweet chili sauce (15 g each)
• 3 tbsp Greek yogurt (20 g each)
• 1 pinch chili flakes

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Let the rice soak in double the amount of water for about 10 minutes.
3. 3. Bring the water and rice to a boil.
4. 4. Reduce the heat and cover the pot.
5. 5. Let the rice simmer gently for approx. 20 minutes.
6. 6. Remove the pot from the heat.
7. 7. Let the rice rest for another 5 minutes.
8. 8. Mix the rice vinegar with the sugar and one teaspoon of salt.
9. 9. Put the rice in a shallow dish.
10. 10. Drizzle the rice with the vinegar mixture.
11. 11. Fold the rice gently.
12. 12. Let the rice sit for a moment.
13. 13. Peel the mangoes.
14. 14. Cut the flesh from the pit.
15. 15. Dice the flesh into approx. 1 cm cubes.
16. 16. Rinse the lime under hot water.
17. 17. Grate the zest of the lime.
18. 18. Squeeze out the juice of the lime.
19. 19. Wash the cilantro.
20. 20. Shake the cilantro dry.
21. 21. Set aside a few cilantro leaves.
22. 22. Chop the rest of the cilantro.
23. 23. Put the chopped cilantro leaves in a bowl.
24. 24. Add the mango cubes to the bowl.
25. 25. Add one tablespoon of lime juice.
26. 26. Mix the ingredients in the bowl.
27. 27. Let the mixture sit for a moment.
28. 28. Halve the avocado.
29. 29. Remove the pit of the avocado.
30. 30. Take the flesh out of the skin.
31. 31. Dice the avocado flesh.
32. 32. Put the avocado in a bowl.
33. 33. Mash the avocado with a fork.
34. 34. Add one tablespoon of lime juice to the avocado.
35. 35. Season the avocado with salt.
36. 36. Season the avocado with pepper.
37. 37. Rinse the salmon fillets.
38. 38. Pat the salmon fillets dry.
39. 39. Heat the oil in a large pan.
40. 40. Fry the salmon fillets for 2 to 3 minutes on each side over medium heat.
41. 41. Mix the soy sauce with three tablespoons of chili sauce.
42. 42. Pour the sauce into the pan.
43. 43. Let the sauce simmer for approx. 5 minutes over medium heat.
44. 44. Put the yogurt in a small bowl.
45. 45. Add three quarters of the lime zest to the yogurt.
46. 46. Add the remaining chili sauce to the yogurt.
47. 47. Add a pinch of chili flakes to the yogurt.
48. 48. Stir the yogurt with the ingredients.
49. 49. Sprinkle the yogurt with the remaining lime zest.
50. 50. Fill the rice into the bowls.
51. 51. Distribute the marinated mango pieces on the rice.
52. 52. Add the salmon fillets with the sauce.
53. 53. Add the avocado cream.
54. 54. Add one teaspoon of yogurt to each bowl.
55. 55. Garnish the dish with the reserved cilantro leaves.

Nutrition per serving

• kcal: 524
• Protein: 36 g · Fett/Fat: 20 g · Carbs: 48 g