Salmon Poke Bowl
Serves
4
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
For the salmon:
1lb (450 g) salmon filet, skinless, cut into ¾-in cubes
4 tbsp tamari sauce
1 tsp rice wine vinegar
1 tsp sriracha
1 tsp sesame oil
1lb (450 g) salmon filet, skinless, cut into ¾-in cubes
4 tbsp tamari sauce
1 tsp rice wine vinegar
1 tsp sriracha
1 tsp sesame oil
For the sriracha sauce:
2 tbsp sriracha
2 tbsp mayonnaise
2 tbsp sriracha
2 tbsp mayonnaise
For the bowl:
4 portions of Japanese Pickled Cucumber (see original recipe)
4 portions of Quick Pickled Cabbage (see original recipe)
4 tbsp wakame
2 cups (320 g) cooked white rice
1 avocado, flesh cut into cubes
1 tbsp sesame seeds, for garnish
4 portions of Japanese Pickled Cucumber (see original recipe)
4 portions of Quick Pickled Cabbage (see original recipe)
4 tbsp wakame
2 cups (320 g) cooked white rice
1 avocado, flesh cut into cubes
1 tbsp sesame seeds, for garnish
Nutrition
(Per Serving)
Calories
528
Fats
22 g
Protein
21 g
Carbs
51 g
Instructions
- Cook rice according to package instructions, then set aside to cool slightly.
- To make salmon, combine chopped salmon, tamari, vinegar, sriracha, and sesame oil in medium-sized bowl. Cover and place in refrigerator until needed.
- In small bowl, whisk sriracha and mayonnaise together.
- Assemble 4 bowls by placing serving of rice in each bowl as base. Divide salmon mixture, pickled vegetables, and avocado between bowls. Spoon sriracha mayonnaise over, then sprinkle sesame seeds on top. Serve immediately.