Name: Sesame salmon poke bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz sushi-grade salmon, cut into 1/2-inch cubes; 1/4 cup short-grain white rice; 1/3 cup water; 1/3 cup frozen shelled edamame, thawed; 1.5 oz cucumber, diced; 0.5 oz radishes, thinly sliced; 1 tbsp low-sodium soy sauce; 3/4 tsp rice vinegar; 1/2 tsp sesame oil; 1/2 tsp honey; 1 tsp fresh ginger, grated; 1 green onion, thinly sliced; 1/4 tsp sesame seeds

Nutrition

Per serving

552 calories

Protein: 39g; 28% of calories
Carbs: 47g; 34% of calories
Fat: 24g; 38% of calories

Instructions

Prep 20 min · Cook 15 min

Rinse the rice in a small pot until the water runs clear. Add the water, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water absorbed.
In a mixing bowl, whisk together the soy sauce, sesame oil, honey, and grated ginger until combined. Add the cubed salmon and half of the green onions, tossing to coat. Refrigerate and marinate for 10 minutes while you finish the rice. Done when coated in dressing.
Fluff the warm rice with a fork and stir in the rice vinegar.
Place the vinegared rice in a serving bowl. Arrange the diced cucumber, sliced radishes, and edamame around the edge. Spoon the marinated salmon and its dressing into the center. Garnish with the remaining green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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