Gomba pocket bowl

Mushroom poke bowl


  • 3 king oyster mushrooms
  • quarter of a red cabbage
  • 2 slices of salmon fillet
  • 1 courgette
  • 300 g cooked rice
  • 1 fennel bulb
  • 2 tablespoons of beetroot sprouts
  • salt and pepper

For the dressing:

  • pomegranate seeds
  • olive oil
  • sugar
  • salt
  • lemon juice
  • fresh coriander

Thinly slice the cabbage and season with salt, sugar, and lemon juice to taste.

Slice the mushrooms, courgette, and fennel and sear briefly in a frying pan, then sear the diced salmon as well.
Arrange the cooked rice in the bottom of a deep bowl, then top with layers of the vegetables and fish. Sprinkle over the sprouts, then combine the ingredients for the dressing and drizzle over the poké bowl.

The ingredients can be prepared in advance and simply heated through the next day for a quick and healthy dinner.