Salmon-Avocado Poke Bowl

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ⅔ cup or 123g

• Atlantic salmon

  Fish, wild, raw

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Chili Sauce, Sambal Oelek

  Roland

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ginger root

  Raw

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Cook the rice according to package directions.
2. Cut the salmon into 1/2-inch cubes. Mix with soy sauce, sambal oelek, sesame oil, grated ginger, and a pinch of salt. Cover and refrigerate for 2 hours.
3. Divide the cooked rice among bowls. Top with marinated salmon, sliced scallions, avocado, and sprinkle with sesame seeds.

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• Tofu Poke Bowl
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• Salmon Bowl
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• Salmon Avocado Salad