Salmon Poke Bowl
Serves
4
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
For the salmon:
1lb. (450g) salmon filet, skinless, cut into ¾-inch cubes
4 tbsp. tamari sauce
1 tsp. rice wine vinegar
1 tsp. Sriracha sauce
1 tsp. sesame oil
1lb. (450g) salmon filet, skinless, cut into ¾-inch cubes
4 tbsp. tamari sauce
1 tsp. rice wine vinegar
1 tsp. Sriracha sauce
1 tsp. sesame oil
For the Sriracha sauce:
2 tbsp. Sriracha sauce
2 tbsp. mayonnaise
2 tbsp. Sriracha sauce
2 tbsp. mayonnaise
Other:
4 portions of Japanese Pickled Cucumber
4 portions of Quick Pickled Cabbage
4 tbsp. wakame
2 cups (320g) cooked white rice
1 avocado, flesh cut into cubes
1 tbsp. sesame seeds, for garnish
4 portions of Japanese Pickled Cucumber
4 portions of Quick Pickled Cabbage
4 tbsp. wakame
2 cups (320g) 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 the rice according to instructions on packaging, set aside to cool slightly.
- To make the salmon, combine the chopped salmon, tamari, vinegar, Sriracha and sesame oil in a medium size bowl. Cover and place in the refrigerator until needed.
- For the sauce, whisk together the Sriracha and mayonnaise in a small bowl.
- Now assemble 4 bowls by placing a serving of rice in each bowl as a base. Divide the salmon mixture, pickled vegetables and avocado between the bowls. Spoon over the Sriracha mayonnaise and sprinkle over the sesame seeds. Serve immediately.