Pokébowl with ginger mascarpone cream dressing

Cream plus


For 10 servings


500 g steamed jasmine rice

300 g fresh salmon

2 avocados

100 g steamed edamame beans

1 cucumber

100 g mango brunoise

100 g radishes

50 g dulse seaweed

50 g wakame seaweed

10 sprigs of coriander

20 g crispy fried seaweed

Ginger mascarpone cream dressing

20 g grated fresh ginger

20 ml ginger syrup

30 ml sesame oil

30 ml soy sauce

10 ml fish sauce

20 ml lime juice

200 ml Debic Cream Plus Mascarpone



Cut the salmon and avocado into slices.

Cut fine strings of the cucumber and roll it up briefly.

Finely chop the radishes and store them on ice water.

Soak the Dulse and wakame seaweed.

Ginger mascarpone cream dressing

For the dressing, mix all the ingredients and transfer to a squeezy bottle. Store in the refrigerator.


Fill a pokébowl for 3/4 with the steamed, cooled rice.

Arrange all the garnishes and finish with the ginger mascarpone cream dressing.  

Recipe tags Cream plus