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Salmon & Avocado Poke Bowl

Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's 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.

Active Time
20 mins
Total Time
20 mins
Yield
Serves 4

How to Make It

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

Ingredients

  • 1 pound previously frozen wild 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 tobiko (flying fish roe) or other caviar
  • 3 tablespoons reduced-sodium tamari
  • 2 teaspoons toasted (dark) sesame oil
  • ½ teaspoon Sriracha
  • 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

Tags

Bone HealthDairy-FreeEgg FreeGluten-FreeHealthy AgingHealthy ImmunityHigh-ProteinLow Added SugarsLow-CalorieNut-FreeOmega-3

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