Name: Hawaiian salmon poke bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 1/4 tsp salt; 5 oz sushi-grade salmon, cubed; 1 tbsp low sodium soy sauce; 3/4 tsp rice vinegar; 2 tsp fresh ginger, grated; 3/4 tsp sesame oil; 2 oz cucumber, thinly sliced; 3 tbsp frozen shelled edamame, thawed; 2 tbsp avocado, cubed; 1 green onion, thinly sliced; 1/2 tsp sesame seeds

Nutrition

Per serving

570 calories

Protein: 39g; 27% of calories
Carbs: 45g; 31% of calories
Fat: 27g; 42% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes. Done when water is absorbed.
While the rice simmers, whisk the soy sauce, rice vinegar, grated ginger, and sesame oil in a mixing bowl. Add the cubed salmon and toss to coat. Let the salmon marinate for at least 5 minutes while you prepare the remaining toppings.
Slice the cucumber and green onion. Thaw the edamame and cube the avocado.
Fluff the rice with a fork and spoon it into a serving bowl. Arrange the marinated salmon, cucumber, edamame, and avocado on top. Drizzle any remaining marinade from the bowl over the dish. Garnish with green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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