Salmon-Avocado Poke Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 260 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 30 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 4 grams
- Protein
- 15 grams
- Sugar
- 1 grams
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
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.