poke bowl

Colorful, delicious and healthy!


Shan'shi ingredients

Additional ingredients

  • 300 g wild salmon fillet (fresh)
  • 150 grams of shrimp
  • 250 g basmati rice
  • 2-3 carrots (small to medium)
  • 160 g fresh "Strankerl" green beans
  • 1 avocado
  • 1 fist of spinach (fresh)
  • 300 g red cabbage
  • juice of a lemon
  • 4 tbsp olive oil
  • 2 tbsp teriyaki sauce
  • Salt and pepper


  • Remove the skin from the salmon fillets and dice. Mix Sojasauce with two tablespoons of olive oil and the lemon juice. Marinate the fish with it and let it sit in the fridge for about 30 minutes.
  • Cook rice according to package instructions in salted water. Peel the carrots, clean and cut into julienne (thin) strips. Wash, trim and halve the beans. Blanch the carrots and beans in a little salted water.
  • Heat a little olive oil in a pan and roast the cooked vegetables until crispy. Season with Salt and pepper.
  • Remove the vegetables from the pan and reheat some olive oil. Salt and roast the prawns and the marinated salmon for 3 – 5 minutes, depending on your taste.
  • Fill the rice in bowls then arrange the carrots, green beans and finally the shrimp and fish on the rice.
  • Garnish with spinach and, if desired, red cabbage. Season with Salt and pepper and spread the teriyaki sauce on top.
  • Halve, peel and remove the stone from the avocado. Cut into strips and place half an avocado on each bowl.
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If you like, you can also serve the salmon raw on the poke bowl.

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