Salmon-Avocado Poke Bowls

Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion[ and sesame seeds. Well, that's one possible combination! Poke (POH-key) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.]

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sambal olek
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • Pinch kosher salt
  • 2 cups warm, cooked white or brown rice
  • 1 avocado, pitted, peeled and thinly sliced
  • Thinly sliced scallions
  • Toasted sesame seeds or furikake (Japanese seasoning blend)
Directions
  • In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.

  • Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.


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