Name: Hawaiian salmon poke bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade salmon, cut into 1/2-inch cubes; 1/4 cup jasmine rice, rinsed; 1/3 cup water; 1 tbsp low-sodium soy sauce; 1/2 tsp sesame oil; 1 tsp rice vinegar; 1 green onion, thinly sliced; 1.5 oz cucumber, thinly sliced; 1 oz radishes, thinly sliced

Nutrition

Per serving

544 calories

Protein: 40g; 29% of calories
Carbs: 41g; 30% of calories
Fat: 25g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to the lowest setting, cover, and simmer for 12 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, whisk the soy sauce, sesame oil, and rice vinegar in a mixing bowl. Add the cubed salmon and half of the green onions. Toss gently to coat. Cover and marinate in the refrigerator for 15 to 20 minutes.
Fluff the rice with a fork and place it in a serving bowl. Arrange the marinated salmon, cucumber, and radishes on top. Garnish with the remaining green onions. Done when fish is opaque on the outside, 145°F.

Nutrition

Ingredients

Instructions

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