Salmon & Avocado Poke Bowl

Poke (pronounced poh-kay), a bite-size marinated fish salad, is easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

Poke

1 pound previously frozen salmon, skinned and cut into 3/4-inch cubes
1 medium ripe avocado, diced
½ cup thinly sliced yellow onion
½ cup thinly sliced scallion greens
½ cup chopped fresh cilantro
¼ cup biko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
½ teaspoon Sriracha

Brown Rice Salad

2 cups cooked short-grain brown rice, warmed
2 cups packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Chinese-style or Dijon mustard

Directions

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Nutritional Information

Per Serving: 442 Calories, Total Fat: 22 g, Saturated Fat: 3 g, Cholesterol: 88 mg, Carbohydrates: 34 g, Fiber: 7 g, Total Sugars: 4 g, Added Sugars: 2 g, Protein: 30 g, Sodium: 792 mg, Potassium: 828 mg, Folate: 65 mcg, Calcium: 93 mg

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