Mushroom poke bowl

Ingredients:

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

Preparation:
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.