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

1. Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
2. 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

© Dotdash Meredith. All rights reserved. Used with permission.